Teriyaki Chicken Riced Cauliflower Bowl

 

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...

A video demonstration is available by clicking this link.

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.