Harissa Chicken Cauliflower Rice Bowls have a spicy and unique flavor, lots of fresh veggies, served over cauliflower rice and drizzled with Harissa yogurt sauce
- 1 Tbsp olive oil
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 onion diced
- 1 pound ground chicken
- 3 Tbsps soy sauce
- 3 Tbsps Harissa chili spread (use less if you have Harissa paste)
- 1 1/2 Tbsps honey
- 3 cloves garlic minced
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 5.3 oz container plain nonfat Greek yogurt
- 2 12 oz bags frozen cauliflower rice
- Optional: parsley for garnish
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In a large skillet over medium heat add the olive oil, diced peppers and diced onion. Cook 6 to 8 minutes, stirring occasionally.
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Move the veggies to one side of the skillet and add the chicken to the empty side, add 2 Tbsps of the soy sauce, 2 Tbsps of the Harissa chili spread, honey, garlic. cumin, and cinnamon. Cook 8 to 9 minutes, breaking apart the chicken and stirring occasionally. Taste for seasoning and add more soy sauce or Harissa chili paste if desired.
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Mix the Greek yogurt with the remaining 1 Tbsp soy sauce and remaining 1 Tbsp Harissa. Set aside.
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Microwave the bags of cauliflower rice according to package directions. Divide the cauliflower rice between 4 bowls or containers.
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Top the cauliflower rice with the Harissa chicken and drizzle with the Harissa yogurt sauce. Garnish with parsley if desired.