Tip: Be sure to add lots and lots of sauce to theirs. They won’t even notice the lettuce!
(You may also like: Instant Pot Chicken and Cauliflower Rice Soup)
Ingredients
- 2 tbsp olive oil, divided
- 1 ½ pounds boneless, skinless chicken breast, cut into small strips
- 1 large bell peppers, cut into small strips
- 2 cups cauliflower rice
- 2 garlic cloves
- 1 scallion, sliced plus extra for serving
- 8 lettuce leaves
- salt and black pepper to taste
- For the sauce:
- 3 garlic cloves, minced
- ½ tsp ground ginger
- ¼ tsp red pepper flakes
- ¼ cup honey
- 3 tbsp coconut aminos
- 2 tbsp lime juice
Directions
- To make the sauce, in a small bowl or measuring cup combine all the ingredients. Set aside.
- In a large, non stick skillet heat one tablespoon of olive oil.
- Add the bell pepper and cook until tender.
- Remove the pepper from the skillet.
- Add the chicken to the same skillet and cook until no longer pink.
- Add the sauce and stir to combine.
- Cook until thicken.
- Stir in the bell peppers.
- Remove from the heat.
- To make the cauliflower rice, heat one tablespoon of olive oil in a large skillet.
- Add the minced garlic and cook for one minute.
- Add the cauliflower rice.
- Season with salt and black pepper to taste.
- Stir to combine.
- Cover with a lid and cook for 3-5 minutes.
- Stir in the sliced scallion.
- Remove from the heat.
- Divide the cauliflower rice between lettuce leaves.
- Top with chicken and vegetables and serve.