Teriyaki Chicken and Veggie Bowls with Riced Cauliflower

Ingredients:

• 1 small head cauliflower
• 2 chicken breasts, cut into bite-sized cubes
• Olive oil
• 1 Tbsp sesame oil
• 2 cloves garlic, minced
• 4 cups shredded cabbage
• 1 onion, sliced
• 2 cups broccoli, cut into small florets
• 2 cup shredded carrots
• 1/4 cup soy sauce
• 1/8 cup water
• 1 Tbsp mirin
• 1 Tbsp honey
• 1/2 tsp ginger, minced
• Salt and pepper
• Handful fresh cilantro, chopped
• Toasted sesame seeds

Directions:

1. Cut cauliflower into large florets. Place in a food processor and pulse until broken down to rice size pieces. Careful not to over process.

2. For the Teriyaki sauce: mix the soy sauce, water, mirin, honey, garlic and ginger. Set aside.

3. Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper and sauté until chicken is cooked. Add veggies and cook until softened. About 3-5 minutes.

4. Heat sesame oil in a medium skillet over medium high heat. Add riced cauliflower. Stir frequently to toast the cauliflower, about 5 minutes.

5. Add the Teriyaki sauce and cauliflower to chicken and veggie mixture and sauté for another 5 minutes. Season with salt and pepper to taste.

6. Too with fresh cilantro and sesame seeds. Enjoy!