Ingredients

• 1 grilled chicken breast, diced
• 2 Nate’s Honey Minis (about 2 Tbsp honey)
• 2 Tbsp creamy organic peanut butter
• 2 Tbsp soy sauce or coconut aminos
• 1 cup frozen riced cauliflower
• 2 Tbsp cilantro, chopped
• Juice of 1 lime
• 1 tsp salt
• ¼ cup shredded carrots
• 1 Tbsp peanuts
• ½ red jalapeno, sliced (optional)
• Fresh cilantro or basil leaves for garnish

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In a small skillet, over medium heat, cook chicken, honey, peanut butter and soy sauce until chicken is coated in sauce, about five minutes.

In a microwave-safe bowl, heat cauliflower rice in a microwave on high until warm, about 2 minutes. Stir in cilantro, lime and salt.

Spoon cauliflower rice into serving bowl.  Top with chicken, carrots, peanuts and jalapeno. Garnish with cilantro or basil, if desired.

NOTE: Swap out the cauliflower rice for quinoa for added protein.