Broccoli Slaw Chicken Bowl with Cauliflower Rice
A quick, one-pan broccoli slaw chicken bowl over cauliflower rice — ready in about 10 minutes, with almost no cleanup.
Equipment
- Frying pan
- Microwave
Ingredients
- 1 bag cauliflower rice (microwave-steamable)
- 1 bag broccoli slaw
- 1–2 cups pre-cooked chicken
- 1 tablespoon olive oil
- Garlic powder to taste
- 1–2 tablespoons coconut aminos
- Small handful chopped raw walnuts
Instructions
- Start the cauliflower rice steaming in the microwave according to package directions.
- While it steams, heat the olive oil in a frying pan over medium heat.
- Add the broccoli slaw and pre-cooked chicken to the pan. Sprinkle with garlic powder.
- Cook, stirring occasionally, until the slaw is tender and the chicken is heated through, about 6–8 minutes.
- Divide the cooked cauliflower rice between two bowls.
- Top each bowl with the broccoli slaw and chicken mixture.
- Drizzle with coconut aminos and finish with a small handful of chopped walnuts.
- Serve right away.
Notes
Chicken: Any pre-cooked chicken works here — leftover, rotisserie, or freshly cooked ahead of time.
Walnuts: Add these just before serving so they stay crunchy, especially on leftovers.
Leftovers: Keep in the refrigerator for 3–4 days.
Keyword broccoli slaw chicken bowl, broccoli slaw recipe, cauliflower rice bowl, gluten-free, grain-free, MS fatigue-friendly, MS-friendly dinner, one pan meal, soy-free