Description
Low-Carb Chicken Rice Bowls with Cauliflower Rice are the perfect healthy and delicious meal for any day. Enjoy the hearty flavors of seasoned chicken combined with the light, fluffy texture of cauliflower rice, all topped with a savory sticky sauce and a spicy mayo drizzle.
Ingredients
- 2 cups uncooked cauliflower rice: This serves as the base, mimicking the texture of regular rice without the carbs.
- 2 small heads broccoli, chopped: Adds crunch and a dose of vitamins.
- 3 large chicken breasts: Lean protein that keeps you full and provides essential nutrients.
- 2 tbsp olive oil: For cooking the chicken and vegetables.
- 1 tsp salt: Enhances the flavors.
- 1/2 tsp pepper: Adds a subtle kick.
- 1 tsp chili powder: For a bit of heat.
- 1 tsp smoked paprika: Gives the dish a smoky flavor.
- 1 tsp onion powder: Adds depth to the taste.
- 1 tsp oregano: Infuses the chicken with a savory herb flavor.
Sticky Sauce
- 1/2 cup soy sauce: The base of the sticky sauce, providing a savory umami flavor.
- 1/2 cup honey: Balances the soy sauce with sweetness.
- 1/4 cup rice vinegar: Adds a tangy note.
- 3 cloves garlic, minced: For a robust, aromatic flavor.
- 2 tbsp sriracha: Gives the sauce a spicy kick.
- 2 tsp sesame oil: Adds a nutty flavor and depth.
- 1 tsp ground ginger: Enhances the sauce with a warm, spicy note.
- 2 tsp arrowroot powder mixed with 2 tbsp water to make a slurry (sub cornstarch): Thickens the sauce to the perfect consistency.
Spicy Mayo
- 1/2 cup mayo: The creamy base for the spicy mayo.
- 1 tbsp sriracha: Adds heat and flavor.
- 2–3 tbsp water: Thins out the mayo to a drizzle-able consistency.
- Sesame seeds for topping: Adds a touch of texture and flavor.
Instructions
- Prepare the cauliflower rice: Chop cauliflower into small florets and pulse in a food processor until rice-like. Cook in a skillet over medium heat, stirring occasionally, for 5-7 minutes until tender.
- Cook the broccoli: Steam or sauté the chopped broccoli. For steaming, cook over boiling water for 4-5 minutes. For sautéing, cook in a skillet with a bit of olive oil until slightly charred and tender.
- Prepare the chicken: Season chicken breasts with salt, pepper, chili powder, smoked paprika, onion powder, and oregano. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and cooked through. Let rest before slicing into strips.
- Make the sticky sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, minced garlic, sriracha, sesame oil, and ground ginger. Bring to a simmer over medium heat. Add the arrowroot slurry and stir continuously until thickened, about 2 minutes. Set aside.
- Prepare the spicy mayo: In a small bowl, mix mayo, sriracha, and water until smooth and drizzle-able.
- Assemble the bowls: Divide cauliflower rice among four bowls. Top with broccoli and sliced chicken. Drizzle sticky sauce over chicken and vegetables. Add a drizzle of spicy mayo and sprinkle with sesame seeds.
Notes
- For a vegan version, replace chicken with tofu or tempeh, use maple syrup instead of honey, and substitute mayo with a vegan alternative.
- Feel free to add other low-carb vegetables like bell peppers, zucchini, or snap peas.
- Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American