Skinny Cashew Chicken with Cauliflower Rice
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
The insanely delicious sauce will make you forget you're cutting back on cals.
Ingredients
1 head cauliflower, florets removed
kosher salt
1/4 c. sweet chili sauce
3 tbsp. low-sodium soy sauce
1 tbsp. sriracha
1 clove garlic, minced
Juice of 1 lime
1 tbsp. sesame or vegetable oil
1 large zucchini, sliced into half moons
2 red bell peppers, sliced
1 lb. boneless skinless chicken breasts, cut into cubes
1/2 c. raw cashews
Scallions, for garnish
Instructions
In a food processor fitted with a blade attachment, add cauliflower. Pulse several times until the florets resemble rice. Season with salt and set aside.
Meanwhile, make sauce: In a medium bowl, combine sweet chili sauce, soy sauce, Sriracha, garlic, and lime juice.
In a large skillet over medium-high heat, heat oil. Add zucchini and peppers and cook 3 minutes, then add chicken and sauce and cook until cooked through and golden, about 10 minutes more. Stir in cashews until coated.
Garnish with scallions and serve with cauliflower rice.
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