Cauliflower Chicken Bowl
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This cauliflower base has less carbs than rice! Add some protein and veggies and you are good to go.

Ingredients

  • 4 pieces, 3 oz, Chicken
  • 20 slices, Cucumbers
  • 2 cup, Raw Cauliflower
  • 1 stalk (15g), Green Onion, Raw
  • 2 tbs olive oil

Makes 4 servings

Directions

  1. In a food processor, cut cauliflower into florets then add them to the food processor until all of the cauliflower resembles a rice consistency.
  2. In a medium sized pan, add raw chicken strips to warmed oil and pan fry for 10 minutes, flipping them to ensuring that both sides are cooked.
  3. Add chopped cauliflower to a medium sized pan and toast on medium heat in olive oil until it becomes slightly golden brown.
  4. On a cutting board, slice the green onion and cucumber into thin strips.
  5. Once the chicken has been cooked, dice the chicken into cubes.
  6. To assemble the cauliflower bowls, add toasted cauliflower, chicken and garnish with green onion and cucumber.

Nutrition facts

Per Serving

calories: 93

total fat: 2g

cholesterol: 38mg

sodium: 99mg

potassium: 49mg

total carbohydrates: 5g

dietary fiber: 1g

sugars: 2g

protein: 18g

Photograph by Christina Saschin. All rights reserved. Used with permission.

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Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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