NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground chicken

2 cup Riced cauliflower

1.5 cup Broccoli florets

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Fresh ginger

2 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 2

  Add the ground chicken to the skillet, breaking it into small crumbles with a wooden spoon until browned and fully cooked.

• 3

  Add the minced garlic and grated fresh ginger to the pan, stirring for about 1 minute until the aromatics are fragrant.

• 4

  Toss in the broccoli florets along with a tablespoon of water, then cover the pan for 2 minutes to lightly steam the broccoli until tender-crisp.

• 5

  Remove the lid and stir in the riced cauliflower, coconut aminos, sea salt, and black pepper.

• 6

  Sauté the mixture for another 3 to 5 minutes, stirring frequently, until the cauliflower rice is tender and the sauce is well distributed.

• 7

  Remove from heat and garnish with thinly sliced green onions before serving.