Description

These chicken lettuce wrap bowls feature ground chicken, cauliflower rice, and crunchy veggies, all topped with a creamy peanut sauce. It’s a low-carb, protein-packed meal that’s perfect for any night of the week!

Ingredients

Scale

3 Tablespoons hoisin sauce
2 Tablespoons tamari
2 Tablespoons rice vinegar
1 Tablespoon Sriracha
1 teaspoon sesame oil
1 Tablespoon avocado oil
1 medium onion (diced)
2 cloves garlic (minced)
1 Tablespoon freshly grated ginger
1 lb. ground chicken
½ cup water chestnuts (drained and finely diced)
3 green onions (chopped)
Sea salt and black pepper (to taste)
2 10-12 oz packages cauliflower rice (cooked)
1 head romaine lettuce (chopped)
1–2 cups shredded carrots
¼ cup peanut butter
2 Tablespoons low sodium tamari
2 Tablespoons maple syrup
1 clove garlic
1 teaspoon Sriracha
1 Tablespoon water

Instructions

Step: Whisk together hoisin sauce, tamari, rice vinegar, Sriracha and sesame oil in a small bowl. Set aside.
Step: In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more.
Step: Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon.
Step: Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in water chestnuts and green onions.
Step: While chicken is cooking make peanut sauce by whisking together all the ingredients in a small bowl. For a thinner sauce, add water 1 Tablespoon at a time to create the desired consistency.
Step: Remove chicken mixture from skillet and add cauliflower rice. Saute until cooked through.
Step: Add chopped lettuce to four bowls, top with cauliflower rice, carrots and chicken mixture, in sections. Drizzle with peanut sauce and enjoy.

Notes

Store the chicken mixture and cauliflower rice in an airtight container in the fridge for up to 4 days. Keep the lettuce and herbs separate to maintain freshness. Peanut butter can be swapped for almond or sunflower seed butter if needed.

Prep Time: PT10M
Cook Time: PT20M
Category: Lunch/Dinner
Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 472 kcal
Sugar: 19 g
Sodium: 1389 mg
Fat: 25 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 6 g
Protein: 31 g
Cholesterol: 85 mg

Keywords: low-carb, chicken bowl, healthy, high-protein, gluten-free, dairy-free