Chicken Egg Roll in a Bowl
- Serving Size5
Ingredients
- 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
Directions
1
Heat approved oil over medium high heat in a skillet.
2
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.
3
Add coconut aminos and saute about 4-5 more minutes until veggies are softer and sauce is absorbed.
4
Add the garlic and cook a little longer.
5
Cut up chicken and cook in a preheated skillet with 1 tablespoon of approved oil until chicken is no longer pink.
6
Toss chicken into skillet of vegetables and simmer about 5-10 minutes.
7
Garnish with green onions, if desired. Serve hot and enjoy!
Recipe adapted from: ancestralnutrition
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