Looking for a light yet filling lunch or quick dinner? This cauliflower rice bowl with crispy chicken is full of flavor, crunch and fresh toppings, yet still feels surprisingly light. The combination of crunchy chicken, warm cauliflower rice, bell pepper and spring onion works perfectly with a spicy drizzle of Natural Zero Sriracha Cha Cha sauce.

The nice thing about this recipe is that it's easy to adapt. Make it extra spicy, add avocado or use tofu instead of chicken. Also ideal as meal prep for busy workdays.

Why cauliflower rice?

Cauliflower rice is a popular substitute for regular rice because it:

• is lighter
• adds a lot of vegetables to your meal
• is quick to prepare
• pairs well with herbs and sauces

Combined with crispy chicken you still get a meal that fills you up and has lots of flavor.

Ingredients (2 people)

For the crispy chicken

• 300 g chicken thigh fillet or chicken breast
• 1 egg
• 3 tbsp cornstarch or breadcrumbs of your choice
• 1 tsp paprika powder
• 1 tsp garlic powder
• pepper
• a little oil

For the bowl

• 400 g cauliflower rice
• 1 red bell pepper, diced
• 2 spring onions, finely sliced
• handful of cucumber cubes
• sesame seeds

For the topping

• Natural Zero Sriracha Cha Cha sauce

Preparation

Step 1 – Make the crispy chicken

Cut the chicken into pieces. Beat the egg in a bowl. In another bowl, mix the cornstarch with paprika powder, garlic powder and pepper.

Coat the chicken first in the egg and then in the spice mixture.

Step 2 – Fry or air-fry the chicken

Airfryer

Cook the chicken 12–14 minutes at 200°C until golden brown and crispy. Shake halfway through.

Oven

Bake the chicken about 20 minutes at 220°C on baking paper. Turn halfway through.

Step 3 – Prepare the cauliflower rice

Sauté the cauliflower rice briefly 4–5 minutes in a pan with a little oil. Add the bell pepper and sauté briefly so it keeps some crunch.

Step 4 – Assemble the bowl

Divide the cauliflower rice over two bowls. Add the crispy chicken and garnish with bell pepper, cucumber, spring onion and sesame seeds.

Finish with a generous drizzle of Natural Zero Sriracha Cha Cha sauce.

Variations

More filling

Add avocado, edamame or a soft-boiled egg.

Vegetarian version

Use crispy tofu or cauliflower florets instead of chicken.

More Asian flavor

Add soy sauce, lime juice and fresh cilantro.

Tips for extra crispy chicken

• Use chicken thigh fillet for a juicier result
• Pat the chicken dry before breading
• Lightly spray with oil for extra crispy pieces
• Don't overcrowd the airfryer

Which sauce goes with it?

The spicy flavor of Natural Zero Sriracha Cha Cha works perfectly with this bowl, but these variants also pair well:

• Sticky Korean Kiss
• Groovy Garlic
• Honey Mustard Mania

See all flavors here:
https://www.naturalspices.nl/marinades-en-sauzen/natural-zero-sauzen

Read our blog for more Low-Carb lunch recipes

Frequently asked questions

1. Can you freeze cauliflower rice?

Yes, both raw and cooked cauliflower rice freeze well.

2. Doesn't cauliflower rice become watery?

Sear it briefly over high heat and don't overcook it. Then it stays airy.

3. Can I use regular rice?

Yes, but then the recipe is less low-carb.

4. Which chicken works best?

Chicken thigh fillet usually stays juicier than chicken breast.

5. Can this recipe be made in advance?

Yes, this recipe is perfect for meal prep. Store the sauce separately for serving.