Asian Chicken Bowls
Ingredients
- 2 Tbsp low-sodium soy sauce, divided
- 1½ tsp honey
- ¼ tsp pepper, divided
- ¾ lb boneless, skinless chicken thighs
- 1½ Tbsp canola oil, divided
- 1 (6-oz) pkg sliced portobello mushrooms
- 1 clove garlic, minced
- 1 (12-oz) pkg frozen riced cauliflower
- 1½ Tbsp chopped green onions, divided
- 1½ cups baby spinach
- 1 small avocado, sliced
- ½ cup sliced English cucumber
- 1½ tsp sesame seeds
Instructions
- Stir together 1 Tbsp soy sauce, honey, and ⅛ tsp pepper. Drizzle over chicken.
- Cook chicken in 1 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 ½ Tbsp hot oil in skillet 3 minutes or until tender. Stir in ½ Tbsp soy sauce and ⅛ tsp pepper.
- Meanwhile, prepare cauliflower according to package directions. Combine cauliflower, ½ Tbsp soy sauce, and ½ Tbsp green onions in bowl.
- Divide cauliflower mixture among 3 bowls. Top with spinach, mushrooms, avocado, cucumber, and chicken. Top with 1 Tbsp green onions and sesame seeds.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
364
|
364
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 30 | 30 |
| Carb (g) | 18 | 18 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 549 | 549 |
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