Ingredients
Scale
- 1 pound boneless skinless chicken breast, cut into 1-inch pieces, 454 g
- ¼ cup olive oil, divided, 60 ml
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 4 garlic cloves, minced
- 6 ounces broccoli florets, 170 g
- 1 large red bell pepper, thinly sliced
- ¼ cup low-sodium chicken broth, 60 ml
- 1 pound cauliflower rice, 454 g
- ¼ cup coconut aminos, 60 ml
- 1 teaspoon toasted sesame oil
- ¼ cup sliced green onions, optional
- ½ teaspoon ground ginger, optional
- Red pepper flakes, optional
Instructions
- Heat half the olive oil in a large skillet over medium-high heat.
- Season the chicken with salt and pepper and cook for 4–5 minutes until golden. Remove from the skillet.
- Add the remaining olive oil and garlic. Cook for 30–60 seconds.
- Add the broccoli and bell pepper and stir-fry for 3–4 minutes.
- Pour in the chicken broth, cover, and cook for another 3 minutes.
- Add the coconut aminos, chicken, and cauliflower rice.
- Stir-fry for 3–4 minutes, until the chicken is fully cooked and the cauliflower rice is tender.
- Stir in the sesame oil and optional ginger.
- Top with green onions and red pepper flakes before serving.
Notes
Chicken thighs can replace chicken breast for a juicier version. Mushrooms, zucchini, cabbage, or additional broccoli can replace the bell pepper. Fresh or frozen cauliflower rice both work well. Do not overcook cauliflower rice or it may become watery. Coconut aminos provide a savory soy-sauce-style flavor without added sugar. Cook chicken until it reaches an internal temperature of 165°F or 74°C. For even fewer carbohydrates, reduce the amount of bell pepper slightly and add more broccoli or zucchini.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Cuisine: Asian-Inspired
Nutrition
- Calories: Approximately 310 kcal