Paleo Chinese Snack: Szechuan Spicy Cauliflower “Rice” Bowl with Steamed Chicken and Mushrooms

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 large head cauliflower (for rice)
• 2 boneless, skinless chicken breasts
• 2 cups mixed mushrooms (shiitake, oyster, enoki)
• 1 medium carrot, thinly sliced
• 1 small zucchini, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons avocado oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Green onions for garnish
• Szechuan Spicy Sauce (see recipe below)

Instructions

1. Prepare the cauliflower rice: Remove the leaves, trim the stem, and cut the head of cauliflower into florets. Pulse in a food processor until it resembles rice grains. Set aside.
2. Steam the chicken breasts for 15 minutes or until cooked through. Let cool, then thinly slice.
3. In a large pan, heat avocado oil over medium heat. Add garlic and ginger, sautéing until fragrant.
4. Stir in mixed mushrooms, carrots, and zucchini, cooking for 5 minutes or until tender crisp. Season with salt and pepper.
5. Add the cauliflower rice to the pan, stirring to combine with vegetables. Cook for an additional 3 4 minutes.
6. Drizzle Szechuan Spicy Sauce over the dish, tossing to evenly coat.
7. Plate the "rice" mixture, top with sliced chicken, and garnish with fresh cilantro and green onions. Serve immediately.

Chef’s Insight

The balance of flavors and textures creates an unforgettable dining experience that showcases Chinese culinary techniques while adhering to Paleo principles.

Notes

Feel free to adjust the Szechuan Spicy Sauce according to your preferred heat level.