Heat olive oil in a medium skillet over medium heat. Add riced cauliflower and sauté about 5 minutes, or until crisp-tender. Add in garlic and bok choy, sautéing until tender, about 5 more minutes. Stir in stir-fry sauce and shredded chicken.
Recipe
Main Dish
Chicken Cauliflower Bowl
Primary Media
Author
Hy-Vee Test Kitchen
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Description
6-ingredients are all you need to make this veggie and chicken-packed protein bowl.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Gustare Vita olive oil | ||
| 2 c. Hy-Vee Short Cuts riced cauliflower | ||
| 1 tsp. garlic, minced | ||
| 1 c. bok choy, chopped | ||
| 1 tbsp. House of Tsang classic stir-fry sauce | ||
| 6 oz. Hy-Vee shredded rotisserie chicken |
Things To Grab
- Medium skillet
- 2 serving bowls
Directions
Serve immediately in 2 serving bowls, or cover and refrigerate for up to 4 to 5 days. To reheat, microwave 2 to 3 minutes or until heated through.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 55mg
- Sodium: 560mg
- Total Carbohydrates: 7g
- Protein: 22g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 25%
0%
Iron 8%
0%
Calcium 6%
Recipe Source:
Stephanie Vande Brake, RD Coralville #1 Dietitian