Cauliflower 'Rice' Stir-Fry with Chicken

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A satisfying, low-carb stir-fry using riced cauliflower to replace grains, packed with lean protein for sustained energy during Whole30. This Asian-inspired Whole30 recipe (low-carb), ready in about 27 minutes, pairs cauliflower, chicken breast, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 2 Asian cuisine 320 cal/serving

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Ingredients

1 head, riced cauliflower
12 oz, diced into 1/2-inch cubes chicken breast
2 tbsp coconut aminos
1 tbsp, minced ginger
2 cloves, minced garlic
1 tsp sesame oil
1 cup broccoli florets

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Instructions

Step 1: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add 12 oz diced chicken breast and cook for 5-6 minutes until golden brown and cooked through, stirring occasionally.
Step 2: Add 1 cup broccoli florets, 1 tbsp minced ginger, and 2 minced garlic cloves to the skillet, stirring for 2 minutes until broccoli is bright green and slightly tender.
Step 3: Stir in 1 head riced cauliflower and 2 tbsp coconut aminos, cooking for 4-5 minutes until cauliflower is tender but not mushy and the sauce has thickened to coat the ingredients.