Description
A healthy and delicious Almond Chili Chicken ‘Rice’ Bowl made with cauliflower rice and packed with flavor.
Ingredients
Scale
- 2 cups cauliflower rice (fresh or frozen)
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sliced almonds
- 1/4 cup green onions, chopped
- 1/4 cup low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced chicken breasts and season with garlic powder, onion powder, chili powder, paprika, salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
- While the chicken is cooking, in a separate pan, sauté the cauliflower rice over medium heat for about 5-7 minutes until tender. Set aside.
- In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, and sesame oil. Pour this sauce over the cooked chicken and stir to combine. Let it simmer for an additional 2-3 minutes.
- To serve, place a generous portion of cauliflower rice in a bowl, top with the almond chili chicken, and sprinkle with sliced almonds and chopped green onions.
Notes
- For added heat, include a pinch of red pepper flakes or a dash of hot sauce in the chicken seasoning.
- Substitute the cauliflower rice with quinoa or brown rice for a different texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg