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Chicken Satay Cauliflower Rice Bowl

Dinners & Mains
Keto & Low Carb
Quick & Healthy
Chicken Satay Cauliflower Rice Bowl
Carbs 12g
Time 30 mins
Calories 182
Serves 2 people
Veg Servings 1


  • 1 Pouch Fullgreen Riced Cauliflower
  • 320g chicken mini breast fillets
  • Sesame Oil for cooking
  • 2 Heaped Tbsp desiccated coconut
  • For the Satay Sauce:
  • 2 Tbsp peanut butter
  • Tbsp agave syrup
  • 1 clove garlic- crushed
  • Juice from half a lime
  • Pinch chilli flakes
  • Thumb sized piece of ginger- grated
  • Coconut milk (drinking kind)
  • Pomegranate seeds to garish
  • Fresh salad of choice


  1. 1 Heat a little sesame oil in a frying pan over medium heat and add in the chicken breast.
  2. 2 Whilst this is cooking, mix together the peanut butter, lime juice, agave, garlic, chilli and ginger.
  3. 3 When the chicken is almost cooked, drizzle in a half of the satay sauce and continue to cook until the chicken is completely cooked through.
  4. 4 Gradually drizzle in the milk whilst stirring until you’re left with a really smooth, pourable consistency.
  5. 5 Cook the Riced Cauliflower according to the instructions on the packet, then stir through the desiccated coconut.
  6. 6 Assemble your bowls with the satay chicken, riced cauliflower and fresh veggies & salad of choice.
  7. 7 Garnish with some pomegranate seeds and drizzle over the rest of the sauce.


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