Ingredients

The following ingredients have 4 Servings
  • 1 lb ground chicken breast
  • 2 eggs (whisked in a bowl)
  • 4 cups cauliflower rice
  • 1 cup shredded carrots
  • 1 green bell pepper (diced)
  • 2 tbsp extra virgin olive oil
  • 1/4 cup coconut aminos
  • 2 tsp apple cider vinegar
  • 1/2 tbsp minced garlic
  • 1/2 tbsp ground ginger
  • 1 tsp pepper
  • 4 tbsp green onions (sliced)

Instruction

  • Add extra virgin olive oil to a large wok and bring to medium heat. Add ground chicken breast to the wok and sprinkle with black pepper. Cook 3-4 minutes then flip. 
  • To the pan, add the ground ginger, minced garlic and chopped bell pepper. Toss to combine and continue cooking another 5-6 minutes. 
  • In a separate, smaller pan add the eggs. Cook at medium heat on one side 3-4 minutes then flip and cook another 2 minutes until set (it should look like an egg pancake). 
  • Remove from the heat and transfer the egg to a cutting board. Roughly chop the eggs into 1/4 to 1/2 inch pieces. 
  • To the wok, add the shredded carrots, cauliflower rice, coconut aminos and apple cider vinegar. Stir to combine. Cook another 5 minutes stirring frequently until cauliflower rice is softened. 
  • Divide into 4 meal prep containers and add sliced green onions.