Cauliflower Stir Fry with Chicken

Cauliflower Stir Fry with Chicken

Ingredients


2 cups frozen cauliflower rice (I use the frozen from Trader Joe’s)
2 cups broccoli and carrot slaw (Trader Joe’s)
1 whole white onion diced
1 whole egg
1 tbsp coconut aminos
1 tbsp olive oil
8 oz Chicken Breast

Cooking Instructions


Add 1 tbsp of olive oil, broccoli/carrot slaw, and white onion to a large frying pan over medium-high heat. Cook until vegetables are soft, about 10-15 minutes, stirring occasionally.
While your vegetables are cooking, add a tbsp of olive oil and your chicken breasts (you can also substitute shrimp instead) to a separate pan, salt and pepper to taste, and cook about 8-12 minutes, or until the chicken is no longer pink inside.
Meanwhile, place cauliflower rice in the microwave (if you use the frozen Trader Joe’s brand) for 2-3 minutes.
Add cauliflower rice to the pan with the broccoli/carrot slaw and onion when the vegetables are soft. Add one tbsp of coconut aminos and crack your egg into the mixture. Stir/scramble in your egg over high heat, about 2-3 minutes.
While the egg is scrambling, dice your chicken and add it into the stir-fry. Stir well for another minute over high heat or until your stir-fry is slightly browned.
Salt and pepper to taste and enjoy!

Cauliflower Stir Fry with Chicken

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Total Time: 25 Minutes

Servings: 2

Calories: 271 Per Serving

Meal Type

Nutrition Facts

Calories: 271kcal | Carbohydrates: 15g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 380mg | Potassium: 1265mg | Fiber: 3g | Sugar: 3g | Vitamin A: 486IU | Vitamin C: 184mg | Calcium: 95mg | Iron: 2mg

Applied Diet Types

  • Clean Eating
  • Dairy Free
  • Gluten Free
  • Low Carb
  • Paleo
  • Whole30

Ingredients


2 cups frozen cauliflower rice (I use the frozen from Trader Joe’s)
2 cups broccoli and carrot slaw (Trader Joe’s)
1 whole white onion diced
1 whole egg
1 tbsp coconut aminos
1 tbsp olive oil
8 oz Chicken Breast

Cooking Instructions


Add 1 tbsp of olive oil, broccoli/carrot slaw, and white onion to a large frying pan over medium-high heat. Cook until vegetables are soft, about 10-15 minutes, stirring occasionally.
While your vegetables are cooking, add a tbsp of olive oil and your chicken breasts (you can also substitute shrimp instead) to a separate pan, salt and pepper to taste, and cook about 8-12 minutes, or until the chicken is no longer pink inside.
Meanwhile, place cauliflower rice in the microwave (if you use the frozen Trader Joe’s brand) for 2-3 minutes.
Add cauliflower rice to the pan with the broccoli/carrot slaw and onion when the vegetables are soft. Add one tbsp of coconut aminos and crack your egg into the mixture. Stir/scramble in your egg over high heat, about 2-3 minutes.
While the egg is scrambling, dice your chicken and add it into the stir-fry. Stir well for another minute over high heat or until your stir-fry is slightly browned.
Salt and pepper to taste and enjoy!
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