Spicy Chicken Cauliflower “Rice” Bowls

It’s clear by now that I have an obsession with Cauliflower. It’s such a great substitution for our favorites like potatoes, rice and pasta. This recipe makes great leftovers too, which is a bonus.

You’ll need:

  • 2 boneless, skinless chicken breasts
  • 2 medium heads of cauliflower, pulsed in a food processer until it reaches a rice-like consistency
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 cup mushrooms, sliced
  • 3 cloves garlic, minced
  • 4 tablespoons chili garlic sauce
  • 4 tablespoons hoisin sauce
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  1. Preheat your oven to 350 F.
  2. Season the chicken breasts with salt and pepper, and bake until cooked through. When the chicken is done, remove it from the oven and dice or shred it. Set aside.
  3. In a large pan, heat a tablespoon of olive oil. Add the cauliflower “rice” and stir occasionally until tender.
  4. In a separate pan, heat the remaining olive oil. Add the garlic, peppers and mushrooms. After about five minutes, add the chicken, chili garlic sauce, and hoisin.
  5. Serve the chicken and vegetables on a bed of the cauliflower.



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