Chicken Fried "Rice" (with Riced Cauliflower)
It never fails - by the time dinner rolls around, I've almost always already had my fill of carbs for the day. Before, this would have meant salad or lettuce wraps for dinner, but NOT ANYMORE! Ever since I discovered riced cauliflower, my whole world has changed. You think that's dramatic? You must not tried it yet! It takes on the taste of whatever you're cooking it with - I promise! Plus, there are 4 carbs in 1 cup of riced cauliflower compared to 45 carbs in 1 cup of brown rice. I mean, DUH!
Last night, we made one of our favorite (and most simple) meals: Chicken Fried "Rice" with riced cauliflower. This is SO quick and easy and will please the whole family! Here's the scoop:
4 servings - divide equally into 4 bowls!
21 Day Fix container counts per serving: 1.25 Red, 1 Green, 1 tsp
Ingredients:
1 lb boneless, skinless chicken breasts, chopped into small chunks
1 Tbsp + 1 tsp olive or coconut oil
1 cup frozen mixed veggies (or whatever combo of veggies you want)
3 cups frozen riced cauliflower (I buy Green Giant)
2 eggs
1-2 Tbsp Braggs Liquid Aminos or low-sodium soy sauce (I like Braggs because it's a little healthier)
salt & pepper to taste
Directions:
1. Prepare frozen veggies and riced cauliflower according to package directions and set aside.
2. While these are cooking, heat 1 Tbsp oil in a skillet over medium-high heat. Season chicken breast chunks with salt & pepper and cook over medium-high heat until no longer pink. Set aside in a bowl. Wipe the skillet clean.
3. Heat 1 tsp oil in same skillet over medium-high heat. Crack eggs into a small bowl and whisk together well. Cook eggs in skillet until scrambled.
4. Combine all cooked ingredients into the skillet with the eggs and slowly add Liquid Aminos (or soy sauce) until desired taste is achieved. (With the Braggs Liquid Aminos, a little goes a long way!)
Meal Prep Tip: Make an extra large batch and take for lunches throughout the week! You could also cook your chicken up ahead of time OR buy a rotisserie chicken and shred it up to use in recipes (like this) throughout the week.
