Black Pepper Rotisserie Chicken Protein Bowls

About This Recipe

Chopped rotisserie chicken and bell peppers in an umami black pepper sauce served over a low calorie rice blend with green onion and toasted sesame seeds.

Ingredients

• 1 Tablespoon 16g Olive Oil
• 3 Bell Peppers (medium diced)
• 1 pound Pulled Rotisserie Chicken (cut into bite size pieces)
• 3-4 Green Onions (thinly sliced)
• 3 Tablespoons 52g Oyster Sauce
• 2 Tablespoons 30g Maple Syrup
• 2 Tablespoons 30g Black Vinegar or Balsamic Vinegar
• 2 Tablespoons 30g Soy Sauce
• 2 Tablespoons Water
• 1 teaspoon Toasted Sesame Oil
• 2 teaspoons Ground Black Pepper
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Ground Ginger
• 3 cups Cooked Jasmine Rice
• 3 cups Cooked Cauliflower Rice

Instructions

1. Mix the black pepper sauce ingredients together and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the peppers and cook for 3-4 minutes.
3. Add the chicken, stir everything together, and cook for 1-2 minutes to heat the chicken.
4. Add the black pepper sauce and stir everything together. Cook until the sauce thickens and evenly coats the chicken and peppers, about a minute.
5. Mix the jasmine and cauliflower rice together. Divide the chicken and peppers into 4 servings and serve each over 1 1/2 cups of the rice blend. Garnish with sliced green onion and toasted sesame seeds, if desired.