I’ve been eatin this one for lunch all week and I’m not sick of it! It’s also good for supper, and freezes well too.
6 cooked boneless skinless chicken thighs or breasts (both good!)
1/2 cauliflower head
2 1/2 tbsp butter
1 small white or sweet onion, chopped
5 cloves garlic, minced
1 cup snap or snow peas, chopped or whole
3/4 cup carrots, peeled and chopped small
3 tbsp tahini
4 tbsp coconut aminos
1 tbsp sriracha sauce
1/2 cup diced green onions
Sea salt and pepper
You’ll want to cook the chicken in advance along with the cauliflower rice. If you haven’t made it before, it’s really easy! The way I make it is by steaming the cauliflower until done and then breaking it down with a food processor until it forms rice like pieces. Or you can even just break it down with a fork. Set both the chicken and cauliflower rice aside.
In a large deep frying pan on low-medium heat fry onion, garlic, peas, and carrots in butter until almost done. Add cauliflower rice, tahini, coconut or soy aminos, and sriracha and stir until mixed. Crack eggs in and keep stirring frequently for another 5 minutes or so. Add diced chicken and stir again.
Serve with diced green onion and salt and pepper on top!