Prep Time: 10 minutes | Cooking Time: 20-25 minutes | Yield: ~2 servings
1 organic medium-sized head of cauliflower
1 cup of organic frozen vegetables (i.e.: peas, carrots, corn, & green beans)
4 organic, cage-free eggs
4 oz organic cage-free chicken
2 tbsp organic onion, diced
3 garlic cloves, minced
2 tbsp avocado oil
1 tbsp sesame oil
1/4 cup coconut aminos
Sea salt, pepper, and garlic powder to taste
First, make the chicken by baking a chicken breast at 350ºF until the internal temperature reaches 160ºF and chop into bite-size pieces. I've also found that just heating up Costco's premade chicken strips are a super easy option! Set aside.
Next, make the "cauliflower rice". Roughly chop up the head of cauliflower. Using a food processor, shred the cauliflower until it reaches a "rice-like" consistency. Transfer to a lined baking dish and spread out into an even layer. Drizzle avocado oil on top and bake for 10-15 minutes at 450ºF or until slightly browned. Set aside.
Dice up the garlic and onions and saute in sesame oil in a skillet on medium-high heat until slightly browned (~2-3 minutes).
Now add in the frozen vegetables and continue cooking until they are softened (~3-5 minutes)
Push everything to the outsides of the skillet making a little well or hole in the middle. Crack the 4 eggs into the center and scramble. Mix everything together well and season with the sea salt, pepper, and garlic powder to taste.
Add in the cauliflower rice, chicken, and coconut aminos. Cook for a couple of minutes until everything is warmed up and mixed well. Enjoy!
Sugar Control Diet Approved (without the peas or corn).