Thai chicken cauliflower rice bowl

A low-carb bowl featuring roasted cauliflower rice topped with savory ground chicken cooked in a tangy lemongrass and fish sauce glaze. Garnished with peanuts and julienned carrots.

Ingredients

• For the roasted coconut cauliflower rice:
• Cauliflower, 32 ounces, riced or pearls
• Garlic powder, as needed
• Kosher salt, to taste
• For the chicken:
• Ground chicken, 1lb
• Chicken broth, ½ cup, low-sodium
• Tamari, 3 tbsp, low-sodium
• Brown sugar, 1 tbsp
• Rice vinegar, 1 tbsp
• Lime, half, juiced
• Fish sauce, 2 tsp
• Lemongrass, 1 tbsp, grated
• Garlic, ½ tbsp, grated
• Cornstarch slurry – combine 2 tsp water and 2 tsp cornstarch
• Carrot, julienned, to serve
• Peanuts, chopped, to garnish

Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Spray two rimmed baking sheets with coconut spray.
3. Add cauliflower pearls into the pan and spray with coconut oil. Toss with garlic powder and kosher salt. Roast for 20 minutes until golden brown.
4. Meanwhile, spray a non-stick skillet with coconut oil.
5. Place on medium-high flame. Add ground chicken and cook until no longer pink.
6. Meanwhile, prepare the sauce: Add garlic, lemongrass, fish sauce, lime juice, rice vinegar, brown sugar, tamari, and broth into the bowl and whisk to combine.
7. When chicken is cooked thoroughly, add sauce, elevate the heat speed, and bring to a boil. When boiled, add slurry and cook until thickened.
8. Top with chopped peanuts, julienned carrots, and coriander leaves.