Is it a challenge for you to make healthy lunches to take to work during the week? For me, the struggle is definitely real! If you have read other posts, you know I often rely on soup for my lunch. Not this week! Today I’m trying something new, thanks to the inspiration and direction from a coworker on the Keto diet. Are you ready to try Busy Mom’s Chicken and Fried Cauliflower Rice Bowls? I know I am! Bring on the veggies!!!
Busy Mom’s Chicken and Fried Cauliflower Rice Bowls Recipe…
The purpose of this recipe is to pack a good amount of protein and veggies into my lunch so that I don’t feel the afternoon sugar slump. You know the one! About two o’clock you feel like you’ve used all the energy you had for the day…and you still have at the very least seven hours left before bedtime. Yeah, not a good feeling! I know that if I eat too many carbs at lunchtime I’m going to hit this wall. Busy Mom’s Chicken and Fried Cauliflower Rice Bowls help push me through to supper and stay satisfied!
To make meal prep more simple, I do employ a couple of time-savers: pre-riced frozen cauliflower and my Instant Pot. I could rice my own cauliflower with my food processor, but why do that when frozen cauliflower already riced is cheaper where I live?
The Process…
My Instant Pot is my favorite go-to appliance for cooking chicken. I literally use it every week to cook an entire bag of frozen chicken to shred for weekly recipes. Cook once, use multiple times. 🙂 Love it! If you’re interested in learning more about the Instant Pot, you might like to check out my review here.
While cooking the chicken in the Instant Pot, I steam the cauliflower per the package instructions in the microwave. After draining off as much liquid as I can, it’s time to start sautĂ©eing.
I like to saute the onions and broccoli first, then add the minced garlic and riced cauliflower. After tossing it around for a few minutes in the hot oil, I stir in the beaten egg. Voila! Fried cauliflower “rice”!
At this point, I start building my lunch bowls. I like to use my Tupperware Rock ‘n Serve containers, but any microwave reheatable containers will work. In less than thirty minutes, I can create a satisfying and healthy lunch for every day of the work week. That, my friends, makes me very, very happy! Bon appetit!
Busy Mom’s Chicken and Fried Cauliflower Rice Bowls
Notes
I like to drizzle sriacha sauce over chicken and sprinkle with dried cilantro prior to refrigerating. Reheat on high for 1-2 minutes for a quick, satisfying, and healthy lunch!
Ingredients
- 2 1/2 c. shredded, cooked, chicken
- 2 T. vegetable oil
- 2 1/2 c. chopped broccoli crowns
- 1/2 onion, sliced into half moons
- 1 T. minced garlic
- 2-10 oz. bags frozen riced cauliflower, steamed in the microwave according to package directions
- 1 egg, beaten
- 1/2 t. kosher salt
- 1/2 t. black pepper
- sriacha sauce, optional
- dried cilantro, optional
Instructions
- Cook chicken and shred. (I use my Instant Pot, add one cup of water, an entire 3 lb. bag of frozen chicken breasts, and cook on the meat setting for 10 minutes.)
- In a 14-inch skillet, heat oil over medium high heat for 1-2 minutes.
- When oil shimmers, add broccoli and onion, stirring to cook. Continue to stir for 3-5 minutes, or until vegetables are crisp-tender.
- Stir in minced garlic and steamed riced cauliflower. Continue to stir and cook for 3-4 minutes, or until mixture is completely hot.
- Quickly add beaten egg, stirring to distribute around pan.
- Divide chicken and vegetable fried rice between reheatable lunch bowl containers. (Approx. 1/2 c. shredded chicken and 1 c. fried rice for each.)
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