How do I prepare Teriyaki Chicken Cauliflower Rice Bowl?
Here's a recipe for Teriyaki Chicken Cauliflower Rice Bowl:

Ingredients:

Teriyaki Sauce

• 1 tablespoon reduced sodium soy sauce
• 1 teaspoon maple syrup
• 1 clove garlic, minced
• 1/4 teaspoon ginger, minced
• 1/4 teaspoon cornstarch
• 1/4 teaspoon freshly ground black pepper
• 1 cup broccoli floret
• 2 cups cauliflower florets
• 1 boneless, skinless chicken breast, sliced into 1/2 pieces
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1/4 cup green onion, plus 1 tbsp, sliced, divided
• 2/3 cup red cabbage, shredded
• 1 carrot, diced
• 1 teaspoon toasted white sesame seeds

Instructions:

1. In a bowl, add the soy sauce, maple syrup, garlic, ginger, cornstarch, and black pepper, and whisk until well combined.
2. Microwave broccoli on high for 1 minute.
3. Add the cauliflower to a food processor and pulse until it is the size of rice.
4. On a cutting board, season chicken breast with salt and pepper.
5. Heat olive oil in a large pan or wok over high heat. Once the oil begins to shimmer, add the chicken and cook until browned on both sides, about 2 minutes.
6. Add the teriyaki sauce and bring to a simmer.
7. Add 1/4 cup (35 g) green onions, red cabbage, and carrots, and cook for 30 seconds.
8. Add cauliflower and cook, stirring constantly, for 1 minute. Add broccoli and remove from heat.
9. Top with sesame seeds and remaining green onions.

Enjoy your Teriyaki Chicken Cauliflower Rice Bowl!