This is a little bit more carb than I usually eat for a meal, but it's worth it if you plan your day's macros ahead of time. The flavors are spot on, and luxurious tasting. Use the crushed red pepper flakes to your heat liking.
INGREDIENTS:
6 oz broccoli
2- 5oz chicken cutlets
2.25 oz Teriyaki-style coconut amino sauce (I used one I purchased off Thrive Market)
0.5 tsp crushed red pepper flakes
0.75 oz sesame oil
4 oz carrots, diced
6.5 oz cauliflower “rice:
2.5 oz peas
2 oz yellow onions, diced
1/8 oz ginger, diced
DIRECTIONS:
1. Thinly slice broccoli lengthwise.
2. Pat chicken cutlets dry with paper towels and season lightly with salt and pepper.
3. Heat 1.5 tbsp of cooking oil in a medium saute pan over medium-high heat. Add chicken to hot pan. Cook 4-6 minutes on each side until fully cooked, then remove from heat.
4. Drizzle half of the teriyaki-style coconut amino sauce over pan with chicken. Season with crushed red pepper flakes to taste. Turn to cat.
5. Heat sesame oil and 1.5 tbsp of cooking oil in a large saute pan over medium-high heat. Add broccoli and carrots to hot pan. Season with 0.25 tsp salt and 0.25 tsp pepper. Cook for 4-5 minutes or until broccoli is lightly browned, stirring occasionally.
6. Add cauliflower “rice”, peas, yellow onions, and ginger to the pan with veggies, cooking for 3-4 minutes or until onions are translucent, stirring occasionally. Season with salt and pepper to taste.
7. Cut chicken into 5-6 slices each.
8. Divide your veggie “rice” between bowls. Serve teriyaki chicken over the top, drizzling with remaining coconut amino sauce to taste.
This recipe serves 2.
MACRO INFO:
620 Calories, 36g Fat, 24g Net Carbs, 49g Protein
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