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Chicken Cauliflower Rice Bowl - A Light, Flavor-Packed Weeknight Meal

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 medium head cauliflower, riced (or 4 cups store-bought cauliflower rice)
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas or green beans, trimmed
  • 1 medium carrot, peeled and sliced thin
  • 3 green onions, sliced (white and green parts separated)
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 tablespoons olive oil (divided)
  • 1 tablespoon sesame oil (optional, for flavor)
  • Salt and pepper, to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili flakes or to taste
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar or lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon cornstarch (optional, for thickening)
  • Fresh cilantro, chopped, for topping
  • Toasted sesame seeds, for garnish (optional)
  • Lime wedges, for serving

Method
 

  1. Rice the cauliflower. Remove the leaves and core, cut into florets, and pulse in a food processor until it resembles rice. If using store-bought cauliflower rice, measure about 4 cups and set aside.
  2. Make a quick sauce. In a small bowl, whisk soy sauce, rice vinegar or lime juice, honey, and a splash of water. If you like a glossy finish, whisk in cornstarch until smooth and set aside.
  3. Season the chicken. Pat chicken dry and toss with salt, pepper, paprika, cumin, and half the chili flakes. This helps the chicken sear and adds deep flavor.
  4. Sear the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 5–7 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate.
  5. Sauté the aromatics. In the same pan, add the remaining olive oil. Add white parts of the green onion, garlic, and ginger. Cook 30–60 seconds until fragrant, stirring to prevent burning.
  6. Add the veggies. Toss in bell pepper, snap peas or green beans, and carrot. Season with a pinch of salt and the remaining chili flakes. Cook 3–4 minutes until tender-crisp.
  7. Cook the cauliflower rice. Push the veggies to one side. Add sesame oil (if using) and the cauliflower rice to the empty side. Season lightly with salt and pepper. Cook 3–5 minutes, stirring occasionally, until the cauliflower softens but still has a bite.
  8. Combine and sauce. Return the chicken to the pan. Pour in the sauce and toss everything together. Cook 1–2 minutes until the sauce slightly thickens and coats the chicken and veg.
  9. Finish and serve. Stir in the green parts of the green onion and a handful of cilantro. Taste and adjust salt, acid, or heat. Serve with lime wedges and a sprinkle of sesame seeds.