Sauteed Chicken and Purple Cauliflower Over Rice - Such a unique dinner, yet incredibly simple and quick!

Sautéed Chicken and Purple Cauliflower Over Rice

  • Author:
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 servings


  • 2 cups wild blend rice, cooked according to package directions
  • Salt and pepper, to taste
  • 2 tablespoons Bertolli® Organic Extra Virgin Olive Oil, divided
  • 1 head purple cauliflower (about 1 pound), rinsed and chopped into small florets
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 8-10 kumquats, thinly sliced and seeded
  • 2 tablespoons loosely packed julienned or chopped basil


  1. Season chicken with salt and pepper.
  2. Heat 1 tablespoon of the olive oil in a large skillet over medium high heat.  Add cauliflower and sauté (stirring occasionally) for 5-6 minutes until crisp-tender.  Remove cauliflower from skillet and set aside.
  3. Return skillet to burner and add the remaining 1 tablespoon of olive oil.  Add cubed chicken and cook for 5-7 minutes, or until cooked thoroughly.  Add cauliflower and cook an additional minute, or until warmed.
  1. Serve over cooked rice with sliced kumquats and basil.