Teriyaki Chicken Bowl

SERVINGS: 2 PREP TIME: 5 MINUTES COOKING TIME: 180 MINUTES INGREDIENTS • 12 Oz (336 gl Skinless Chicken Breast • 2 tbsp 128 gl Soy Sauce • 1 Cup |240 mll Chicken Broth • 0.5 tsp 10.9 gl Ginger (Ground) • 1 tsp 12.8 gl Garlic Powder • 1 tbsp 121 gl Honey • 0.5 tbsp 17 gl Avocado Oil • 3 cup 1300 gl Riced Cauliflower • 2 cup |170 gl Whole Pod Edamame (Cooked) • 1 tbsp 19 gl Sesame Seeds • 2 stalk 130 gl Green Onions (Chopped) DIRECTIONS 1. In a crockpot, add the chicken, soy sauce, chicken broth, ground ginger, garlic powder, and honey. Cook on LOW for 5 hours or HIGH for 3 hours. 2. When the chicken is cooked through, shred it using two forks. 3. In a medium skillet, heat avocado oil over medium heat. Add the riced cauliflower and cook until it reaches the desired texture. 4. Serve the shredded teriyaki chicken over the cooked cauliflower rice, along with edamame. Top with sesame seeds and chopped green onion. NUTRITION INFO Calories: 425.5 Fat: 12.71 g Carbs: 27.31 g Protein: 54.92 g Fiber: 8.33 g