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 tablespoon olive oil
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 onion diced
- 1 pound ground chicken
- 3 tablespoons soy sauce
- 3 tablespoons Harissa chili spread (use less if you have Harissa paste)
- 1 1/2 tablespoons honey
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 (5.3 ounce) container plain nonfat Greek yogurt
- 2 (12 ounce) bags frozen cauliflower rice (or use regular microwaveable rice pouches if preferred)
- Optional: parsley for garnish
-
In a large skillet or your Blackstone griddle over medium heat, add the olive oil, diced peppers and diced onion. Cook 6 to 8 minutes, stirring occasionally.
-
Move the veggies to one side of the skillet or griddle and add the chicken to the empty side, add 2 tablespoons of the soy sauce, 2 tablespoons 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.
-
Mix the Greek yogurt with the remaining 1 tablespoon soy sauce and remaining 1 tablespoon Harissa. Set aside.
-
Microwave the bags of cauliflower rice according to package directions. Divide the cauliflower rice between 4 bowls or containers.
-
Top the cauliflower rice with the Harissa chicken and drizzle with the Harissa yogurt sauce. Garnish with parsley if desired.