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

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. 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. 2

   Steam the chicken breasts for 15 minutes or until cooked through. Let cool, then thinly slice.

3. 3

   In a large pan, heat avocado oil over medium heat. Add garlic and ginger, sautéing until fragrant.

4. 4

   Stir in mixed mushrooms, carrots, and zucchini, cooking for 5 minutes or until tender-crisp. Season with salt and pepper.

5. 5

   Add the cauliflower rice to the pan, stirring to combine with vegetables. Cook for an additional 3-4 minutes.

6. 6

   Drizzle Szechuan Spicy Sauce over the dish, tossing to evenly coat.

7. 7

   Plate the "rice" mixture, top with sliced chicken, and garnish with fresh cilantro and green onions. Serve immediately.