Ingredients (1 serving):
1 container Cauliflower Rice (200 grams)
1/2 thigh, bone and skin removed Chicken thigh (34.5 grams)
1 egg Eggs (58 grams)
1/4 cup Coleslaw (16.7 grams)
1/8 cup, chopped Red bell pepper (18.6 grams)
1 medium (4-1/8" long) Scallions (15 grams)
1/2 tbsp Garlic (4.3 grams)
1/2 tsp Ginger root (1 grams)
1 tbsp Liquid aminos (15 grams)
(Directions are based on the original recipe of 4 servings)
1. Heat large pan over medium high heat, salt and pepper chicken on both sides. Add 2 tbsp of avocado oil (not olive oil) and place chicken in heated oil (it should be hot, were wanting a sear!) Fry chicken for one minute per side and then cover with lid and reduce heat to Low. Allow to cook for 10 minutes. When alarm goes off, do not remove lid, but remove from heat and allow chicken to continue to cook in pan for another 10 minutes. NO PEEKING!
2. Dice bell peppers and give a rough chop to coleslaw mix. Slice white part of spring onion thinly, and then dice the green part
3. When chicken is done, remove from pan. Dice into small pieces. Place chicken pan back on burner over medium high heat. Add avocado oil, and toss in bell peppers, garlic, onions and coleslaw mix into pan. Be sure to scrape chicken pieces off pan, as this increases flavor!!! Saute veggies for about 3 minutes, before making a hole in center of pan, by pushing veggies off to side. Add cauliflower to pan and saute.
4. In a small bowl, crack eggs and whisk them together until blended. Make another hole in center of pan, Pour into center of pan and allow to cook for about 1 minute. Begin to scramble egg. Once scrambled, mix in with veggies.
Add chicken to pan and soy sauce. Cook for another 3 minutes.
Sprinkle with fresh chopped spring onion and serve.
Macros per serving: 234 Calories • 18.5g Carbs (7.2g Fiber) • 11.5g Fat • 19.6g Protein
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