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Quick Thai Chicken Cauliflower Rice Bowl l SimplyScratch.com #chicken #cauliflower #rice #quick #easy #healthy #fast #recipe

Quick Thai Chicken Cauliflower Rice Bowl

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Put dinner on the table in under an hour with this quick Thai Chicken Cauliflower Rice Bowl! Toasted cauliflower rice is topped with saucy chicken, chopped peanuts and carrots. Also great for meal prep! Serves 4 in about 30 minutes.
Course Mains & Entrees
Cuisine Thai-inspired
Keyword bowls, cauliflower rice, chicken, dinner, easy, fast, quick, thai
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings
Calories 253
Author Laurie McNamara



  • coconut spray
  • 32 ounces cauliflower riced or pearls
  • garlic powder
  • kosher salt


  • 1 pound ground chicken lean
  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons coconut aminos or low-sodium tamari
  • 1 tablespoon light brown sugar
  • 1 tablespoon rice vinegar
  • 1/2 lime juiced
  • 2 teaspoons fish sauce
  • 1 tablespoon lemongrass grated
  • 1/2 tablespoon garlic grated
  • cornstarch slurry 2 teaspoons cornstarch plus 2 teaspoons water


  • carrots julienned
  • peanuts chopped lightly salted
  • green onions sliced
  • cilantro chopped
  • lime wedges
  • sriracha


  • Preheat your oven to 400° and spray 2 rimmed baking sheets with coconut oil spray.
  • Divide the cauliflower pearls among the pans and spray with coconut oil once again. Toss with a few shakes of garlic powder and pinches of kosher salt. Roast, rotating the pans halfway for 20 minutes or until golden brown.
  • Meanwhile, spray a 12-inch nonstick skillet with coconut oil and preheat on medium-medium high heat.
  • Once hot, add int the ground chicken. Use a wooden spatula to break it up into crumbles and cook until no longer pink
  • While the chicken is cooking, make the sauce. In a mixing bowl, combine the broth, coconut aminos or low-sodium tamari, brown sugar, rice vinegar, lime, juice, fish sauce, lemon grass and garlic. Whisk to combine.
  • When the chicken is fully cooked, pour in the sauce and increase the heat to high, bringing the sauce to a boil. Once boiling, stir in the slurry and heat until thickened.
  • Divide the toasted coconut cauliflower rice among bowls, top with chicken, chopped peanuts, carrots, green onions and cilantro. Add sriracha and squeeze a wedge of lime over top before enjoying!


Serving: 1bowl | Calories: 253kcal | Carbohydrates: 19g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 636mg | Potassium: 1330mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 112mg | Calcium: 67mg | Iron: 2mg