| 12 | 35 | 293 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 4 |
| 454 gm | Chicken breast, boneless, skinless (sliced) |
| 1 cup shredded | Red cabbage (stir fry) |
| 2 medium | Carrots (ribboned, stir fry) |
| 2 clove(s) | Garlic (minced, stir fry) |
| 1 tsp minced | Ginger root (stir fry) |
| 1 tsp, minced | Turmeric root (stir fry) |
| 2 cup | Broccoli florets (stir fry) |
| 2 tbsp | Coconut aminos, Coconut Secret (stir fry) |
| 1 pinch | Himalayan sea salt (stir fry) |
| 1 large head | Cauliflower (cauliflower rice) |
| 2 tbsp | Coconut oil (divided) |
| 1 pinch | Himalayan sea salt (cauliflower rice) |
For the stir fry:
Heat coconut oil in a large skillet, add chicken and season with salt, cook until lightly browned
Add in the shredded cabbage, carrots, onion, turmeric, garlic, ginger, spices and seasonings and sauté for 8-10 minutes until the cabbage is wilted.
Add broccoli and cook for an additional 4-5 minutes.
Drizzle coconut aminos over mixture and stir well to combine.
Serve warm over cauliflower rice.
For the cauliflower rice:
Using a food processor, pulse the cauliflower until it is transformed into small rice-like pieces (or cut into 4 even pieces and rice using a cheese grater).
In a large skillet, heat some coconut oil, add the cauliflower rice, cover and cook for approximately 5-10 minutes until soft and lightly browned.
Season as desired and enjoy this grain-free rice substitute as a base for the stir fry.
| Meat | 1.3 |
| Vegetables | 5.3 |
