Asian Chicken Bowls
Ingredients
- ¼ cup low-sodium soy sauce, divided
- 1 Tbsp honey
- ½ tsp pepper, divided
- 1½ lb boneless, skinless chicken thighs
- 3 Tbsp canola oil, divided
- 2 (6-oz) pkg sliced portobello mushrooms
- 2 cloves garlic, minced
- 2 (12-oz) pkg frozen riced cauliflower
- 3 Tbsp chopped green onions, divided
- 3 cups baby spinach
- 1 avocado, sliced
- ½ English cucumber, sliced
- 1 Tbsp sesame seeds
Instructions
- Stir together 2 Tbsp soy sauce, honey, and ¼ tsp pepper. Drizzle over chicken.
- Cook chicken, in batches, in 2 Tbsp hot oil in a large skillet over medium high heat 5 to 6 minutes per side or until done. Cut into 1-inch-thick slices.
- Cook mushrooms and garlic in 1 Tbsp hot oil in skillet 3 minutes or until tender. Stir in 1 Tbsp soy sauce and ¼ tsp pepper.
- Meanwhile, prepare cauliflower according to package directions. Combine cauliflower, 1 Tbsp soy sauce, and 1 Tbsp green onions in bowl.
- Divide cauliflower mixture among 6 bowls. Top with spinach, mushrooms, avocado, cucumber, and chicken. Top with 2 Tbsp green onions and sesame seeds.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
326
|
326
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 30 | 30 |
| Carb (g) | 16 | 16 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 547 | 547 |
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