Get ready for a quick and easy dinner this week. Yay for Thai Coconut Cauliflower Rice Bowls! Not just a cauliflower rice bowl, but a Thai Coconut Cauliflower Rice Bowls with Chicken Thighs and Broccoli.
Did you all have a nice holiday weekend? I sure did, I left all on the table (or ate it all off the table). If I wanted it, I ate it! However, now this belly of mine is craving some vegetables after this holiday weekend. While I enjoyed getting to visit with friends and family, my routine eating habits got tossed right out the window. Do the fried green tomatoes I ordered on Friday count as a vegetable?! I literally just got back from an Easter weekend away. I barely brought my bags and luggage in the house before I tore into the fridge.
Something about those three-hour drives I guess.
Anyway, after a weekend of indulgence, my body always starts craving some veggies. I can hear my body screaming, “GIVE ME ALL THE VEGGIES!” So why not listen to my body and cook up a lighter indulgence. After all, an indulgence can still be nutritious!
One of the easiest recipes in my arsenal is for these Thai Coconut Cauliflower Rice Bowls. Normally, I always have the staple ingredients on hand. It doesn’t take much, just some chicken, broccoli, and cauliflower.
Then, all you are just a few pantry items away from a great meal. To make this recipe even easier, I cut corners on a few things. If I don’t have all the fresh stuff, I’ll grab a frozen bag of cauliflower rice or broccoli florets out of the freezer. I always keep that on hand. Frozen veggies never go bad and they are super easy to toss in meals throughout the week. If you think cutting corners is your thing, you may need to adjust your timing just a bit. Additionally, you could take your cheating to the next level and grab yourself a rotisserie chicken. Shred it up, I won’t give away your secret!
There are a number of things I love about these Thai Coconut Cauliflower Rice Bowls.
- Offers up a mound of nutritious vegetables
- Fills your belly with plenty of fiber
- Keeps you full with protein
- Satisfies the taste buds with healthy fats
- Provides a bunch with sweet and spicy sriracha
Do you really need anymore reasons to make this recipe for Thai Coconut Cauliflower Rice Bowls with Chicken Thighs and Broccoli? Give this nutritious bowl a try! No doubt it will make your weeknight or Sunday meal prep a million times better and easier. If you get a chance to whip up some Thai Coconut Cauliflower Rice Bowls, don’t forget to tag a snapshot with #stephanieleenutrition on Instagram. We would love to feature your post and share what you all cook up! Happy eating xo!
| Cook Time | 20 minutes |
| Servings |
people
|
- 2 tablespoons coconut oil
- 1 pound boneless, skinless chicken thighs, cubed
- 4-5 cups broccoli florets
- 1/2 cup canned, full fat coconut milk
- 1 tablespoon garlic, minced
- 4 cups cauliflower rice
- 2 tablespoons butter or ghee
- 4-5 tablespoons coconut aminos
- cilantro and sriracha (optional for topping)
Ingredients
|
|
- Heat 1 tablespoon of coconut oil in a large saute pan over medium high heat and add chicken. Cook chicken, stirring occasionally, until it starts to brown. When cooked through, add broccoli to pan and cover with a lid. Allow to steam until broccoli is tender, about 4 minutes. Remove broccoli and chicken from pan and set aside.
- In the same saute pan, add remaining coconut oil, coconut milk, garlic and cauliflower. Stir-fry on medium-high heat until cauliflower is tender, 4-6 minutes.
- While cauliflower rice is cooking, mix melted butter (or ghee) and coconut aminos together. Set aside. When cauliflower rice is done cooking, add cauliflower to the bottom of bowl and top with chicken thighs and broccoli. Drizzle with 1-2 tablespoons of sauce and garnish with cilantro and sriracha.
