Teriyaki Chicken Riced Cauliflower Bowl

 

Teriyaki Chicken Riced Cauliflower Bowl By The Righteous Kitchen

This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at therighteouskitchen.com.

I love riced cauiflower. Whenever I can switch a starchy carb, for a healthy vegetable; that tastes good, it's a win! Another win, is riced cauliflower is a convenience food. Healthy food, from freezer, to the table in 4 minutes! What's not to like? Unless you don't like cauliflower...

TERIYAKI CHICKEN RICED CAULIFLOWER BOWL

Stir Fry:
1 Pound boneless, skinless chicken breast, chopped
2 Tablespoons cooking oil
1 Teaspoon Righteous Seasoning
2 Tablespoons cooking oil
8 Ounces fresh green beans, chopped
1/2 Onion, chopped
2 Tablespoons water
8 Ounces button mushrooms, sliced
3 Cloves garlic, minced
Righteous Seasoning, as desiered
3 Tablespoons Yoshida teriyaki sauce

Riced Cauliflower:
1 (10 ounce) bag frozen riced cauliflower

Stir Fry Directions:
Toss chicken, cooking oil, and seasoning, in a medium sized bowl; to coat. Heat a skillet, over medium high heat. Add 2 tablespoons cooking oil, to coat the skillet. Brown chicken, then set aside. In the same skillet cook green beans and onion. Add 2 tablespoons water, to the pan, to deglaze. Cook for 3 minutes. While vegetables are cooking, cook the Riced Cauliflower. Add mushrooms and garlic. Add more Righteous Seasoning, as needed. Cook for 3 minutes.  Return chicken to the skillet, with the vegetables. Stir in teriyaki sauce. 

Riced Cauliflower Directions:
Cook riced cauliflower, according to package directions. Start cooking, when the green beans go into the skillet. Let riced cauliflower rest, until ready to serve. 

To serve:
Fill a bowl with riced cauliflower. Top with Teriyaki Chicken Stir Fry.