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!
1/2headcabbage, any color, red cabbage pictured here
1red bell pepper
1/4cupcoconut aminos
2tbspolive oil, extra virgin
salt and pepper to taste
Almond Satay Sauce
1/3cupalmond butter, Can sub cashew or peanut butter.
1/3cupwater
1 1/2tbspcoconut aminos
1tsplime juice
1/2tspground ginger
1/2tspchili powder
1/2tspsalt
Chicken
2lbschicken breasts
1 - 2tbspolive or avocado oil, I use extra virgin olive oil
salt & pepper to taste
Instructions
Veggies
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.)
Almond Satay Sauce
Combine sauce ingredients in a bowl. (Use a bowl that's a bit larger than you need so you won't make a mess while stirring.) Stir until smooth.
Chicken
While vegetables are roasting, cut your chicken into 1 inch cubes.
Add olive or avocado oil 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.
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!
Notes
You can swap out any of the 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 accommodate all these veggies! Use one that is at least 12 x 17 or use two smaller baking sheets.