Put a healthy twist on your next teriyaki chicken meal by substituting cauliflower rice for the white rice. Even better, the meal is ready in 30 minutes — or less if you buy riced cauliflower, instead of making your own.
- 1 medium (26-ounce) cauliflower head, rinsed or 4 cups “riced” cauliflower
- 1 tablespoon canola oil
- 1 tablespoon sesame oil
- 3 eggs, beaten
- 1/2 cup onion, finely diced
- 1 cup frozen peas and carrots
- 2 cloves garlic, minced
- 1 10.5-ounce package Johnsonville® Teriyaki Glazed Flame Grilled Chicken Breasts, cut into 1/4-inch chunks, juices reserved
- 3 tablespoons low-sodium soy sauce
- 3–4 scallions sliced, whites and greens separated
- Sesame seeds (optional garnish)
To prep the cauliflower, remove the core and chop coarsely into florets. Place half of the cauliflower in a food processor and pulse until the it reaches the consistency of fine rice or couscous, being careful not to over process. Transfer to a bowl and repeat with remaining cauliflower.
Heat the canola oil in a large skillet over medium heat. Add the eggs and cook 2–3 minutes or until firm, stirring occasionally. Remove from the skillet and set aside.
Heat the sesame oil in the skillet. Add diced onion, scallion whites, peas and carrots and garlic and sauté for 3–4 minutes. Add the cauliflower rice along with the teriyaki sauce. Mix and cook approximately 4–5 minutes, stirring frequently, just until the cauliflower is tender and warmed through. Add chopped chicken and juices and cook for an additional 2–3 minutes.
Mix in the cooked egg, scallion greens and remove from heat. Portion and top with a sprinkle of sesame seeds, if using.
Prep time: 15 minutes
Cook time: 15 minutes
Makes: 6 cups
Serving Size: 1 ½ cups
Nutrition (per serving): Calories: 273; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 185mg; Sodium: 987mg; Carbohydrate: 14g; Dietary Fiber: 3g; Sugar: 7g; Protein: 24g