Quick Ginger-garlic Chicken and Cauliflower Rice 2

Time: 15 minutes

Makes: one serving; you’ll have enough to make twice

INGREDIENTS  

3⁄4 cup cauliflower

2 1⁄4 tsp coconut oil

2 tsp minced ginger

2 tsp minced garlic

2 oz grilled chicken breast

1⁄2 tbsp chives

1⁄2 tbsp apple cider vinegar

DIRECTIONS

1. Grate cauliflower on the large holes of a box grater (or

with a food processor). Pulse until a rice-like texture

forms. Set aside.

2. Heat coconut oil onut oil and ginger in a large skillet or wok over

medium-high heat. Once ginger begins to sizzle, add

garlic and sauté until beginning to brown.

3. Cut chicken into bite-sized pieces. Add to skillet and toss

to coat with oil. Add cauliflower to the skillet and cook,

stirring frequently, until cauliflower is slightly softened, 7

to 8 minutes.

4. Finely chop chives. Transfer cauliflower mixture to a

medium bowl and stir in apple cider vinegar, chives, and

salt to taste. Serve warm.

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