Low Carb Chili Crisp Chicken Bowls
8.9 g
Net Carbs
26.4 g
Protein
23.3 g
Fat
5.7 g
Fiber
366
Calories
Cooking tip: Pops of sweetness from mango with the freshness of cucumber and herbs give this spicy chicken bowl serious spring vibes. Once the chicken thighs are in the skillet, cook them undisturbed to allow browning in the chili crisp for optimal flavor development.
Ingredients:
- 1 medium (301g) cucumber, chopped
- 3/4 cup (12g) cilantro leaves
- 1/2 cup (82g) cubed mango
- 1/4 cup (25g) sliced scallions
- 1/4 cup (13g) fresh mint leaves
- 1 (14g) fresh jalapeno, sliced into coins
- 1 (136g) avocado
- 3 tablespoons olive oil, divided
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon fresh lime juice
- 1/2 ounce edible flowers
- 4 teaspoons no sugar added chili crisp
- 1 pound boneless, skinless chicken thighs
- 1/4 teaspoon salt
- 1 tablespoon tamari soy sauce
- 3 cups frozen cauliflower rice
Directions:
- In a medium bowl, fold together cucumber cubes, torn cilantro leaves, mango, scallions, torn mint leaves, and jalapeno. Cube avocado and add to the bowl with 2 tablespoons olive oil, rice vinegar and lime juice. Gently fold together until evenly distributed and coated, add edible flowers and set aside.
- In a large skillet, warm remaining 1 tablespoon olive oil and chili crisp over medium heat until sizzling. Sprinkle chicken thighs evenly with salt, add to the skillet and cook without disturbing for 5 minutes, until browned. Flip and brown the other side of the chicken thigh, about 5 minutes more. Flip chicken thighs, reduce heat to medium low, add tamari to the center of the pan, cover and continue to cook until internal temperature reaches 165°, about 5 minutes more. Remove from heat.
- Following directions on the frozen cauliflower rice package, microwave until cooked.
- To assemble bowls, measure 1/2 cup cooked cauliflower rice into each bowl. Add 1 rounded cup cucumber herb salad. Cube or slice chicken, mix well with sauce in the skillet and add about 3.2 ounces cooked chicken to each bowl. Evenly drizzle any oil from the skillet over each bowl and serve. One bowl as described is one serving.
