Lunch & Dinner:

10-Minute Satay Chicken Bowl

A bowl that tastes like take-out, made in 10 minutes flat!

Yield 1 Serving
Prep Time 5 Minutes
Total Time 5 Minutes

  • 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.

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