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10-Minute Mandarin Chicken Cauliflower Rice Bowl

Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Lunch or Dinner
Cuisine Asian
Servings 1


  • Frying pan
  • Microwave


  • 6 ounces Cauliflower rice (fresh or frozen but I often use frozen)
  • 1 tbsp Olive oil
  • Salt (pinch)
  • 1/8 tsp Granulated garlic
  • 3-5 ounces Cooked chicken breast
  • 1 tbsp Chopped green onions
  • 1 tbsp Chopped cilantro
  • 2 ounces Canned mandarin oranges
  • 1 tbsp Toasted slivered almonds
  • 1/2 tbsp Tamari or coconut aminos (coconut aminos if keto or paleo)
  • 1/2 tbsp Sesame seed oil
  • 1/2 tbsp Powdered erythritol (optional)
  • Pepper to taste


  • Defrost or break up frozen cauliflower. (Use fresh cauliflower if you have on hand)
  • Heat up frying pan and add olive oil. Coat the pan and add the cauliflower rice to the pan.
  • Add a pinch of salt (Not too much because the sauce is salty), granulated garlic and pepper to taste. Saute until heated through and water has cooked off. Approximately 5 minutes.
  • Heat cooked chicken in the microwave (Approximately 30 seconds)
  • Chop green onions and cilantro.
  • Arrange cauliflower rice at the bottom of a bowl and add the Chicken, mandarin oranges, green onions, cilantro and almonds on top.
  • Whisk together tamari, sesame seed oil, pepper and sweetener (optional).
  • Pour sauce over top and enjoy!
Keyword chicken, mandarin orange, cilantro, green onion, almonds