This one is a classic Asian stir fry with a healthier take! By simply swapping out white rice for cauliflower rice , you remove a massive amount of calories add in more veggies and nutrients! And honestly speaking, if it’s sautéed long enough with the right combination of seasonings you cannot taste a difference. WINNING!👏
Ingredients:
•1 5oz cooked boneless chicken breast
•1 bag frozen cauliflower rice
•1/2 bag frozen peas & carrots
•2 tbsp low sodium soy sauce
•1 tsp sesame oil
•Extra Virgin Olive Oil spray
•Everything but the bagel seasoning
•Siracha (for topping if desired)
Directions:
Start by heating skillet on medium/high and spraying with EVOO. Add the whole bag of cauliflower rice to hot skillet. Again, with EVOO, spray your rice this time and stir. Spread out evenly on skillet, and turn your heat down on medium. Let it cook for a few minutes. Then begin dicing up your cooked chicken breast into bite sized pieces and set aside. Return to your rice and stir again. Add 1/2 bag of peas and carrots to your skillet. Give another quick spray of EVOO to the mixture and stir it all up evenly. After a few more minutes, add your teaspoon of sesame oil and stir again. In another few minutes add in your soy sauce, and continue stirring every so often or the rice will begin to stick to pan. (If that happens add more EVOO spray and stir.) Once the rice, peas and carrots start to crisp up and have browned nicely, you can remove heat skillet and plate. Add your chicken, and top with Everything but the bagel seasoning! (I usually also add some Siracha at the end for a spicy addition, obviously that’s optional!)
SO YUMMY & SO HEALTHY! 🤩 this recipe can be doubled or tripled for the whole family!
Macros for one serving:
•483 Calories
•54.6g Protein
•17.6g Fiber
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