10-Minute Teriyaki Chicken Cauliflower Rice Bowl Recipe
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Speedy Teriyaki Chicken Bowl
Entire recipe: 303 calories, 3.5g total fat (0.5g sat. fat), 888mg sodium, 36g carbs, 9.5g fiber, 17.5g sugars, 33.5g protein
Click for WW Points® value*
Prep:
5 minutes
Cook:
5 minutes
Ingredients:
2 cups frozen riced cauliflower
1/2 cup shredded carrots, chopped
2 tbsp. chopped scallions, or more for topping
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 dash black pepper
3 oz. cooked and chopped skinless chicken breast
2 tbsp. canned sliced water chestnuts, drained and chopped
1 1/2 tbsp. thick teriyaki marinade or sauce
1/2 tsp. sesame seeds
Directions:
Spray a medium microwave-safe bowl with nonstick spray. Add cauliflower and chopped carrots.
Cover and microwave for 2 minutes, or until cauliflower has thawed and carrots have softened. Add scallions and seasonings. Stir well.
In a small bowl, combine chicken, chopped water chestnuts, and teriyaki. Stir to coat.
Add chicken mixture to the bowl of veggies. Microwave for 1 minute, or until hot.
Top with sesame seeds.
MAKES 1 SERVING
HG FYI: Not all teriyaki sauces are gluten free, so read labels carefully if that’s a concern.
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Chew on this:
September is National Rice Month! As far as we know, there’s no National Cauliflower Rice Month, so celebrate now. Check out our recipes, and maybe add some cauliflower rice to your Amazon grocery order…
Why wouldn’t you share this recipe, knowing your friends could be hungry AND would love this teriyaki chicken bowl?!
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*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark. For those on the Diabetic Plan, values may vary.
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