NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 Large Egg

1 cup Cauliflower Florets

1/4 cup Green Peas

1/4 cup Diced Carrot

2 cloves Garlic, minced

1 teaspoon Fresh Ginger, grated

1 teaspoon Sesame Oil

1 tablespoon Low Sodium Soy Sauce

2 tablespoons Chopped Green Onion

PREPARATION

• 1

  Thinly slice the chicken breast into bite-sized strips and marinate with half the soy sauce, grated ginger, and a pinch of minced garlic for about 10 minutes.

• 2

  Pulse cauliflower florets in a food processor until they resemble rice grains. Set aside.

• 3

  Heat the sesame oil in a large non-stick skillet or wok over medium-high heat. Add the marinated chicken and cook until lightly browned and cooked through, about 4-5 minutes. Remove chicken and set aside.

• 4

  In the same skillet, add the remaining garlic and a little extra ginger if desired. Sauté for about 30 seconds until fragrant.

• 5

  Add the diced carrots and green peas to the skillet. Stir-fry for 2-3 minutes until slightly tender.

• 6

  Push the vegetables to one side of the skillet and crack the egg on the other side. Scramble the egg until nearly cooked, then mix with the vegetables.

• 7

  Add the cauliflower rice to the pan along with the cooked chicken. Pour in the remaining soy sauce and stir-fry everything together for another 2-3 minutes until the cauliflower is tender but not mushy.

• 8

  Finish by tossing in the chopped green onions and adjust seasoning if needed. Serve hot.