Chicken Cauliflower Rice

^{Prep Time: 15 minutes
Cook Time: 15 minutes
Serving Size: 2 cups
Serves: 4}

Ingredients

• 1 lb boneless skinless chicken breast, cubed
• Salt and pepper, to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 4 teaspoons of coconut oil, divided
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ginger, minced
• 1 cup carrots, diced
• 1/2 cup frozen peas
• 2 eggs
• 1 12oz bag of frozen cauliflower rice (1.5 cups fresh if you make your own)
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil

Directions

1. Season the chicken with salt, pepper, garlic powder, and paprika.
2. Heat 2 teaspoon of coconut oil in a large skillet over a medium heat and add the seasoned chicken.
3. Cook for 2-3 minutes, flip and cook for an additional 2 minutes.
4. Transfer chicken to a plate. **Its OK if the chicken is not cooked all the way through. It will continue to cook on the plate and will be added back to the pan to finish cooking later.**
5. Heat 1 teaspoons of coconut oil over a medium heat. Add the onion and sauté for 2 minutes.
6. Add the minced garlic, ginger, carrots, and peas. Sauté for 3-4 minutes.
7. Move the veggies to one side of the pan and crack the eggs on the other side. Gently scramble the eggs using a spatula. As the eggs start to cook and are no longer liquid, start to incorporate them in with the veggies in the pan.
8. Remove the veggies and eggs from the pan. **I add them to the plate with the cooked chicken**
9. Heat the remaining 1 teaspoon of coconut oil in the pan over a medium heat. Add the cauliflower rice and sauté for 3 minutes.
10. Add the cooked chicken and other veggies and eggs back to the pan.
11. Add the soy sauce and sesame oil.
12. Sauté for an additional minute or two until the sauces are evenly distributed and everything is warmed through.

Notes

Serving size: 2 cups
Portion Fix Container Equivalents per serving: 1.25 red, 1 green, 0.25 yellow, 1 spoon