A low-carb, nutrient dense alternative. It’s delicious, full of flavor, texture, and color. Honestly, you won’t even miss the rice. It’s also Paleo, and Whole30 approved.
Even if you’re not a low-carb eater, you’ll love this dish. For my boys, I just serve if over rice, and they eat it up!
Also, this recipe can easily be converted to vegetarian/vegan. Just simply omit the chicken, and substitute the chicken broth, with vegetable broth.
1 large head Cauliflower, riced
2 Tbs. Coconut Oil
1 lb. Chicken Tenders
½ cup Chicken Broth
½ small Onion, chopped
3 stalks Celery, chopped
1 cup frozen Peas & Carrots
2 tsp. minced Garlic
2 Tbs. minced fresh Ginger
½ cup Coconut Aminos
2 tsp. Sesame Oil
1 tsp. Salt
¼ tsp. Pepper
2 eggs, scrambled and broken up in small pieces
4 Scallions, sliced, just the green tops
Preheat a large skillet, or wok, on medium heat for 2 minutes, while pan is heating, season chicken tenders with salt and pepper to taste. Add coconut oil to pan, swirl to coat, then add tenders, cook on medium for 5 minutes each side, then cover, and cook an additional 3 minutes, or until internal temperature reaches 165° F. Remove chicken from pan, set aside and keep warm. Saute onions and celery in same pan until tender. Add chicken broth, and deglaze pan. Next, add cauliflower rice, and the rest of the ingredients, except the chicken, eggs and scallions. Mix well, cover and cook approximately 5 – 6 minutes, stirring frequently, until the cauliflower is tender. While cauliflower mixture is cooking, chop chicken in small bite size pieces. When cauliflower is ready, add chicken to pan, along with the eggs and scallions, mix well, and serve.