When I heated one of my Szechuan Chicken Cauliflower Rice Bowls at school the other day, lots of other teachers were like “Oh my gosh WHAT is that delicious smell?!”
Seriously, guys…this is one of the most flavorful healthy recipes I’ve experienced!
Very easy as well, also great for meal prepping.
And I swear it was almost better the next day!
How to make Szechuan Chicken Cauliflower Rice Bowls
The first step is setting a large skillet over medium heat and add a diced red pepper and onion.
Let this cook for about 5 minutes.
Then add in some garlic and a pound of ground chicken.
I went with chicken because it’s lean and low in calories.
Ground turkey would work too, or even some ground pork.
After the chicken cooks through, about 4 to 5 minutes, add in some Szechuan sauce.
Yes, I could have made my own but I used the store bought because it’s easy and just as good.
After about 2 minutes it’s ready to go 🙂
When the chicken was cooking I microwaved two bags of cauliflower rice and divided them equally between two bowls and two meal prep containers.
That way my husband and I both had a yummy dinner, plus a yummy lunch for the next day at work.
I topped mine with my Sweet Pickled Red Onions, I made a big batch every few weeks and top tacos, nachos, burgers, and rice bowls.
Also mixed together more of the Szechuan sauce with mayo (you could use light mayo or nonfat plain Greek yogurt too) to drizzle over top.
These Szechuan Chicken Cauliflower Rice Bowls look pretty incredible if I do say so myself…but they taste even better 🙂
Mix it all up and dig in!
This is the meal prepped version.
I put the sauce on the side and once I heated it up, mixed the sauce right in.
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Szechuan Chicken Cauliflower Rice Bowls
Szechuan Chicken Cauliflower Rice Bowls have a delicious sweet and spicy sauce for the chicken and served over cauliflower rice
- 1 Tbsp olive oil
- 1 onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 pound ground chicken
- 1 cup Szechuan sauce (I used House of Tsang)
- 2 12 oz bags frozen cauliflower rice
- 3/4 cup mayo
- Optional: green onions, sweet pickled red onions (recipe link in post above)
Set a large skillet over medium heat and add the olive oil and diced onion and red pepper. Cook 4 to 5 minutes, stirring occasionally.
Add the minced garlic and ground chicken to the skillet. Cook 4 to 5 minutes, breaking it apart as it cooks.
Add 3/4 cup of the Szechuan sauce, cook for 2 more minutes, stirring occasionally.
Microwave the cauliflower rice according to package directions.
Mix together the mayo and remaining 1/4 cup Szechuan sauce.
Divide the cauliflower rice evenly between 4 bowls or containers, top each with the Szechuan chicken and drizzle the Szechuan mayo over top. Garnish with green onions and sweet pickled red onions if desired.