Chicken Satay Cauliflower Rice Bowls are packed with veggies, tender sautéed chunks of chicken, and a dreamy almond satay sauce! It’s a meal that really impresses!

Cauliflower rice, red cabbage, and red bell pepper roast in the oven until soft and crispy. (Can they be both at once? Why yes they can.) Chop your chicken breasts into chunks and sauté them. Stir together your almond satay sauce ingredients. Assemble those bowls and EAT!

That drizzle of sauce is THE BEST. Traditional satay sauce is made with peanut butter but we’re using almond butter instead. The finished product is both sweet and savory!

Give it a try! Even my 8 year old son raves about this one and I’m thinking you will too.

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Chicken Satay Cauliflower Rice Bowls

Chicken Satay Cauliflower Rice Bowls are packed with veggies, tender sautéed chunks of chicken, and a dreamy almond satay sauce! It’s a meal that really impresses!


Chicken Cauliflower Rice Bowls

  • 16 oz riced cauliflower
  • 1/2 head red cabbage
  • 1 red bell pepper
  • 1/4 cup Coconut Aminos
  • 2 tbsp olive oil, extra virgin
  • salt & pepper


  • 4 chicken breasts
  • 1 – 2 tbsp cooking fat of choice, I use extra virgin olive oil or avocado oil.
  • salt & pepper

Almond Satay Sauce

  • 1/3 cup almond butter, Can sub cashew or peanut butter.
  • 1/3 cup water
  • 1 1/2 tbsp Coconut Aminos
  • 1 tsp lime juice
  • 1/2 tsp ground ginger
  • 1/2 tsp chili powder
  • 1/2 tsp salt



  • Preheat oven to 400 degrees.
  • Add riced cauliflower to a large baking sheet. (If you’re ricing your own cauliflower just add florets to a high powered blender and blend until cauliflower has a rice or pearl-like consistency.)
  • Slice red cabbage and red bell pepper into thin strips. (I like to halve my strips so that none of them are really long.) Place both on the baking sheet beside your cauliflower rice. Don’t mix them in with the cauliflower rice because we’re going to flavor them differently.
  • Drizzle Coconut Aminos over your cauliflower rice. Drizzle olive oil over the bell pepper and cabbage. Salt and pepper everything.
  • Place baking sheet in the oven and bake for 10 minutes.
  • Remove from oven and gently stir veggies. Place back in the oven and bake for an additional 15 minutes. (Total baking time should be 25 minutes.)


  • While vegetables are roasting, cut your chicken into 1 inch cubes.
  • Add cooking fat of choice to a hot skillet on medium high heat. 
  • Place chicken cubes in pan. Salt and pepper. Sauté until browned on each side, flipping occasionally. Once chicken is cooked through (approximately 4-5 minutes), remove pan from heat. Add 3 tbsp of Almond Satay Sauce to chicken and stir so it coats the chicken. Set aside.

Almond Satay Sauce

  • Combine ingredients in a bowl. (Use a bowl that’s a bit larger than you need so that you won’t make a mess while stirring.) Stir until smooth.

To Assemble

  • To assemble, divide all roasted veggies into bowls. Top with chicken. Drizzle remaining Almond Satay Sauce over each. Use it all! It’s so good! Then eat!


Feel free to substitute a different bell pepper or use green cabbage instead of red. You can also swap out any of these vegetables for another veggie that cooks in a similar amount of time. I recommend broccoli or fresh green beans!
You’ll need a large baking sheet to accomodate all these veggies! Use one that is at least 12 x 17 or use two smaller baking sheets.


Calories: 569kcal, Carbohydrates: 23g, Protein: 56g, Fat: 28g, Saturated Fat: 6g, Cholesterol: 144mg, Sodium: 1090mg, Potassium: 1648mg, Fiber: 7g, Sugar: 8g, Vitamin A: 2270IU, Vitamin C: 155.5mg, Calcium: 156mg, Iron: 3.1mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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