Sesame Chicken and Veggie Cauliflower Rice Bowls
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Serves: 4-6
 
Ingredients
  • 4 organic chicken thighs
  • 4-5 slices organic, uncured bacon
  • 3 cups riced cauliflower
  • 2 cups cooked quinoa or brown rice [optional -- if not using, make more cauliflower rice]
  • 1 cup asparagus, cut into 1-inch pieces
  • 2 cups broccolini, cut into 1-inch pieces
  • 1 cup mushrooms, cut into bite-sized pieces
  • 1 small onion, diced
  • 1 Tbsp olive oil
  • 2 Tbsp toasted sesame oil
  • 1 tsp sea salt, divided
  • ½ tsp black pepper, divided
  • ½ tsp garlic powder
Instructions
  1. Heat a large sauté pan to medium heat and add olive oil.
  2. Next, add riced cauliflower ½ tsp sea salt and ¼ tsp black pepper.
  3. Cook for 4-5 minutes, adding cooked quinoa or brown rice to the pan at the end just to heat it through.
  4. Remove cauliflower/quinoa/brown rice mixture from pan and set aside.
  5. In same sauté pan, add bacon. Cook until brown and crispy.
  6. Remove bacon and put on paper towels to soak up excess grease.
  7. Add chicken thighs to pan with bacon fat. Cook for 5-8 minutes per side until chicken is cooked through.
  8. Remove from pan and set aside.
  9. To the large sauté pan add onions. Cook for 2-3 minutes until onions soften.
  10. Add remaining veggies, sea salt, pepper and garlic powder. Cook for 8-10 minutes until veggies are slightly tender.
  11. Meanwhile, chop chicken thighs into bite-sized pieces and crumble bacon, and add to pan with veggies.
  12. Drizzle mixture with sesame oil and cook for another minute or two until everything is heated through.
  13. To serve, add cauliflower rice to a bowl and top with sesame chicken and veggies.
  14. Enjoy!
Recipe by Angela Freed at https://www.angelafreed.com/sesame-chicken-veggie-cauliflower-rice-bowls/