Have you been looking for a healthier option for dinner while cutting out the carbs? It’s so hard to find something delicious yet with low carbs that you can just indulge in! Try out this recipe for Chicken Fried Cauliflower Rice. You can make sliced and sautéed bell peppers and onions on the side, mix them in with the rice, or leave them out completely! However, you will find out that cauliflower rice really isn’t as bad as it sounds. There isn’t a lot of difference of flavor on the cauliflower rice in comparison of the regular rice with tons of carbs. I was surprised because even my kids and my husband ate it and they didn’t even complain! We are not big vegetable eaters at our house, so it is hard to win the family over with any dish if it has tons of veggies. However, with this recipe they actually enjoy and eat!
Ingredients:
- 3 or 4 Frozen Boneless Skinless Chicken Breasts
- Cavender’s All Purpose Greek Seasoning (approximately 1/2 teaspoon)
- Season Salt (approximately 1/2 teaspoon)
- Garlic Salt (approximately 1/2 teaspoon)
- 1 Frozen 12 oz. Bag of Rice Cauliflower Garlic and Herb Flavor (If you cannot find the Garlic and Herb flavored Rice Cauliflower then the plain cauliflower rice will be just fine. You will just need to add more garlic and some of the other seasonings if you buy the plain.)
- 1 teaspoon Teriyaki Marinade Sauce
- 2 tablespoons of Soy Sauce
- 1/2 Bell Pepper
- 1/4 Yellow Onion
- 1/2 teaspoon of Minced Garlic
- Canola Cooking Spray
Directions:Slice bell peppers and onions in thin slivers and set aside. Preheat oven to 450 degrees. Next, place aluminum foil onto a baking sheet and spray with canola cooking spray. Place frozen chicken breast on to the foil, and sprinkle chicken with garlic salt, season salt, and Cavender’s Greek seasoning. Add 1/4 cup of water to your baking pan to keep chicken moist while baking. Bake for 30 to 45 minutes until chicken is completely cooked with no pink.
While chicken is baking, spray a medium size skillet with canola nonstick cooking spray. Place frozen rice cauliflower in the skillet. Add teriyaki and soy sauce and stir into the rice. Next, add a sprinkle of garlic salt, season salt and Cavender’s Greek seasoning to the rice as well. Season to your taste liking. Once rice is almost softened, slide to the side of the pan and add bell peppers, onions, and minced garlic to the other side. Season peppers and onions with garlic salt, season salt, and Cavender’s Greek seasoning. It doesn’t take much but you are just adding a little flavor. Sauté peppers and onions until tender, as well as turning the rice frequently to prevent sticking to the skillet.
Once chicken is finished baking, dice and add to your rice, or you can leave whole and serve on the side with peppers and onions.
Extras: If you would like more veggies, try adding in a cup of frozen peas, diced carrots, sugar snap peas, or chopped broccoli when making your rice. It all depends on how much you love your veggies!
