Description
A delicious and healthy twist on sushi, utilizing a cauliflower rice base and topped with Korean BBQ chicken.
Ingredients
Scale
- 1 head cauliflower, riced
- 1 pound chicken breast, cooked and shredded
- ½ cup Korean BBQ sauce
- 2 cups spinach, chopped
- 1 cup shredded cheese
- ¼ cup green onions, sliced
- 2 sheets nori, cut into strips
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine riced cauliflower and spinach.
- Spread the cauliflower mixture into a baking dish.
- Layer the shredded chicken over the cauliflower and drizzle with Korean BBQ sauce.
- Sprinkle with cheese, green onions, and sesame seeds.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Garnish with nori strips before serving.
Notes
- Great served with additional Korean BBQ sauce for dipping.
- This dish is gluten-free if using gluten-free BBQ sauce.
Nutrition
- Serving Size: 1/4 of the bake
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg