Spicy Asian Grilled Chicken with Cauliflower Fried Rice

Juicy grilled chicken marinated in a spicy Asian sauce served with flavorful cauliflower fried rice. This low carb dinner is packed with bold flavors and is perfect for a healthy and satisfying meal.

4 Servings

15 ingredients

4 breast chicken boneless skinless

0.25 cup soy sauce

2 tablespoon rice vinegar

2 tablespoon honey

1 tablespoon sriracha sauce

2 clove garlic minced

1 teaspoon ginger grated

1 head cauliflower riced

2 tablespoon sesame oil

0.5 cup pea frozen

0.5 cup carrot diced

2 green onion chopped

2 tablespoon low sodium soy sauce

2 egg beaten

to taste salt

to taste pepper

8 stepsReady in about 80 minutes

In a bowl, whisk together soy sauce, rice vinegar, honey, sriracha sauce, garlic, and ginger to make the marinade.

Add chicken breasts to the marinade and let it marinate for at least 30 minutes.

Preheat grill to medium-high heat. Grill the marinated chicken breasts for about 6–8 minutes per side, until cooked through and no longer pink in the center.

Remove the chicken from the grill and let it rest for a few minutes before slicing.

Heat sesame oil in a large skillet over medium heat. Add cauliflower rice, peas, carrots, and green onions. Stir-fry for 5–7 minutes, until the veggies are tender.

Push the veggies to one side of the skillet and add beaten eggs to the other side. Scramble the eggs until cooked.

Combine the scrambled eggs with the veggies and mix well. Season with low sodium soy sauce, salt, and pepper.

Serve the grilled chicken on top of the cauliflower fried rice and enjoy!