Name: Chicken donburi with roasted vegetables
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and sliced into half-inch strips; 9 oz cauliflower rice, patted dry with a towel; 1 medium carrot, peeled and sliced into matchsticks; 1/3 cup yellow onion, thinly sliced; 2 tsp avocado oil; 1 1/2 tbsp low sodium soy sauce; 2 1/2 tsp fresh ginger, grated; 2 cloves garlic, minced; 1 green onions, thinly sliced; 3 tbsp water; 1 tsp cornstarch; 1 tsp rice vinegar; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

442 calories

Protein: 55g; 48% of calories
Carbs: 30g; 27% of calories
Fat: 13g; 26% of calories

Instructions

Prep 20 min · Cook 5 min

Preheat the oven to 425°F. On a half-sheet pan, toss the cauliflower rice, carrot, and onion with half the avocado oil, the salt, and the pepper. Spread in a thin, single layer and roast until the edges are golden and tender, about 20 minutes, stirring once halfway through.
In a small bowl, whisk together the soy sauce, water, cornstarch, ginger, and rice vinegar until smooth.
Heat the remaining oil in a 12-inch skillet over medium-high heat. Add the chicken strips in a single layer. Sear without moving for 3 minutes, then flip and sear the other side for 2 minutes until browned.
Add the garlic to the skillet and cook for 30 seconds. Pour in the soy sauce mixture and simmer for 2 minutes, stirring constantly, until the sauce thickens to coat the meat and the chicken is cooked through. Transfer the roasted vegetables to a bowl, top with the chicken and all the sauce from the pan, and garnish with green onions. Done when chicken is no longer pink inside, 165°F.

Nutrition

Ingredients

Instructions

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