Chicken Egg Roll in a Bowl

  • Serving Size5


    • 1 small head of cabbage, chopped into slices
    • 2 large carrots, cut into long strips
    • 2 tbsp approved oil
    • 1/3 cup coconut aminos
    • 2 garlic cloves, minced
    • 4 green onions, diced for garnish
    • ½ tsp of salt
    • 20 ounces of chicken breasts
    • *can substitute one bag of fresh coleslaw for cabbage and carrots above



    Heat approved oil over medium high heat in a skillet.


    Add cabbage and carrots (or coleslaw mix) and saute until soft. If it gets too dry, add a little water and let it evaporate and help soften the veggies.


    Add coconut aminos and saute about 4-5 more minutes until veggies are softer and sauce is absorbed.


    Add the garlic and cook a little longer.


    Cut up chicken and cook in a preheated skillet with 1 tablespoon of approved oil until chicken is no longer pink.


    Toss chicken into skillet of vegetables and simmer about 5-10 minutes. 


    Garnish with green onions, if desired. Serve hot and enjoy!

    Recipe adapted from: ancestralnutrition 

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