Low Carb Chicken Stir Fry

Low Carb Chicken Stir Fry

If you guys want to know what I eat every Monday while watching The Bachelor, this is it haha. I love it because it is low-carb, high protein, has lots of veggies and tastes scrumptious! Plus it’s the perfect meal to have when you are just wanting to chill on the couch for dinner, and not sit at the table.

The secret to making it low carb is cauliflower! That’s right, there is no rice in this stir fry, but I promise, you won’t even miss it!

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First things first, cook your chicken. You can honestly cook it however you want, but this is my go-to way.

Low Carb Chicken Stir Fry

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While the chicken is cooking, chop all of your vegetables, and puree your cauliflower in a food processor or blender.

Low Carb Chicken Stir FryLow Carb Chicken Stir Fry

Once the chicken is done, remove, set aside, and cut into bite sized pieces. Add one TBSP of coconut oil into a pan. First add broccoli in on medium heat until soft (about 3 minutes) then add the rest of the vegetables.

Sprinkle salt and pepper on top of veggies and cook until they start to soften and brown.

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Next, move vegetables to one side. Then on the other side, scramble one egg. Once it is pretty much scrambled, mix it in with the veggies.

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After you mix in the eggs. Add the purred cauliflower, fish oil, and low sodium soy sauce.

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Then add in the chicken. Turn it on high, cook for 3 minutes &&& serve!


Ingredients


 

1/2 head of a cauliflower

1 small head of broccoli

1 egg

1/2 cup chopped onion

1/3 cup chopped carrots

1/2 cup sliced mushrooms

2 garlic cloves

1 TBSP coconut oil

1 tsp fish oil

3 TBSP low sodium soy sauce

Himalayan salt & pepper to taste

(Siracaha is always fun to add to at the end!)


Directions


 

 

  1. First step is to cook your chicken. Cook to your liking, but this is my go-to way.
  2. While the chicken is cooking, chop all of your vegetables and puree your cauliflower in a food processor or blender until it has reached a rice like consistency.
  3. Once the chicken is finished cooking, remove and set aside. Then cut the chicken into bite sized pieces.
  4. In the same pan, add one TBSP of coconut oil. Then add in the broccoli. Cook for 3 minutes (or until soft) on medium. Once softened, add the rest of the vegetables. Sprinkle salt and pepper on top. Cook until they start to soften and brown.
  5. After the vegetable start to soften and brown, move them to one side of the pan. Then on the other side, scramble one egg. Once it is scrambled, mix it in with the veggies.
  6. After you mix in the eggs. Add the purred cauliflower, fish oil, and low sodium soy sauce.
  7. Then add in the chicken. Turn it on high, cook for 3 minutes.
  8. Enjoy!

xo,

Lauren

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