Ingredients
Rice:
- Cauliflower - 1 head , food processed
- Ghee - 1 Tbsp
- Chicken stock - 2 cups
Black Pepper Tofu:
- Chicken breasts - 1 lb , cubed
- Garlic - 2 cloves , minced
- Jalapeno - 1 , seeded and diced
- Cremini mushrooms - 1/2 cup , halved
- Zucchini - 1 , cubed
- Ginger - 1 Tbsp , grated
- Green onions - 4 , cut into 1-inch pieces
- Cooking oil - 1 Tbsp + 1 Tbsp
- Bragg's / Coconut aminos - 3 Tbsp
- Black pepper - 1 Tbsp , coarsely ground
- Stevia - 1/2 tsp
Prep
- Cauliflower rice - Make If not done on prep day. If you're also making tomorrow's meal, double the portions. Chop cauliflower and then food process until it's in rice-sized pieces. Heat a saute pan over medium high heat. Add ghee and then cauliflower bits with some salt. Saute for ~1 minute and then add stock. Cook, stirring until absorbed, ~5 minutes. Season to taste with salt & pepper
- Chicken / Garlic / Jalapeno / Mushrooms / Zucchini / Ginger / Green onions - Prep as directed
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Make
- Heat 1 tbs. (15 ml) oil in a large saute pan or wok over medium-high heat. Add chicken with a generous sprinkle of salt and cook until golden and cooked through, ~6 to 8 minutes. Transfer to a plate.
- Return wok to heat and add remaining tablespoon of oil. Add garlic and jalapeño to heated oil and cook, stirring occasionally, until fragrant, about 1-2 minutes.
- Add in mushrooms and zucchini with a dash of salt, and cook, stirring often, until softened, about 3-4 minutes.
- Finally, add in Bragg's Aminos, pepper, ginger, stevia, chicken, and green onions. Toss to mix and season to taste with more soy sauce or pepper.
- Serve over cauliflower rice.
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