Teriyaki Chicken Cauli' Rice Bowl

• Meat

  • 4 oz Chicken breast, raw boneless skinless

• Produce

  • 1/2 cup Carrots
  • 2 cups Cauliflower
  • 1 tsp Garlic
  • 1/8 tsp Garlic powder
  • 5/8 tsp Onion powder
  • 3 tbsp Scallions

• Canned Goods

  • 1/4 cup Water chestnuts, canned

• Condiments

  • 1 1/2 tbsp Teriyaki marinade or sauce, thick

• Baking & Spices

  • 1 Dash Black pepper
  • 1/2 tsp Sesame seeds

Found on hungry-girl.com

Description

Ingredients

• 2 cups roughly chopped cauliflower (or HG Alternative)
• 1/2 cup shredded carrots, chopped
• 1 tsp. chopped garlic
• Dash black pepper
• 1/2 tsp. plus 1/8 tsp. onion powder
• 3 tbsp. chopped scallions
• 4 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
• 1/8 tsp. garlic powder
• 1/4 cup canned sliced water chestnuts, drained and chopped
• 1 1/2 tbsp. thick teriyaki marinade or sauce
• 1/2 tsp. sesame seeds

Directions

• Pulse cauliflower in a blender until reduced to rice-sized pieces. Bring a large skillet sprayed with nonstick spray to medium-high heat. Add cauliflower, chopped carrots, chopped garlic, pepper, and 1/2 tsp. onion powder. Cook and stir until softened, about 6 minutes. Remove skillet from heat, and stir in 2 tbsp. scallions. Transfer to a medium bowl, and cover to keep warm. Clean skillet, if needed. Re-spray, and return to medium-high heat. Add chicken pieces, and sprinkle with garlic powder and remaining 1/8 tsp. onion powder. Cook and stir for about 5 minutes, until chicken is fully cooked. Reduce heat to medium low. Add chopped water chestnuts, teriyaki sauce, and 2 tsp. water. Cook and stir until hot and well mixed, about 1 minute. Serve chicken mixture over cauliflower rice. Top with remaining 1 tbsp. scallions, and sprinkle with sesame seeds.

Nutrition