One week later, I finally had a moment to sit and get this recipe drafted up. It is such a simple recipe to make. Protein and Veggie packed, and so full of flavor.

I love to batch cook this one so that I have a few meals ready to go in the fridge when I need a meal in a pinch. It saves the day and I won’t then grab something that doesn’t align with my nutrition goals.

I hope you enjoy this simple meal and can’t wait to see you making it!

Chicken Egg Roll in a Bowl

Course dinner
Servings 4 Servings
Calories 279 kcal

Ingredients
  

  • 1 lb Ground Chicken
  • 1 Yellow Onion Finely chopped
  • 1 1/2 Tbsp Toasted Sesame Oil
  • 1 1/2 Tsp Ginger Powder
  • 1/2 Tsp Pepper
  • 4 Cloves Garlic
  • 1/2 Tsp Salt
  • 1/3 Cup Chicken Broth
  • 4 Cups Cabbage Shredded
  • 1 Cup Carrots Shredded
  • 1/4 Cup Coconut Aminos
  • 4 Green onions Died

Instructions
 

  • Heat a large skillet over medium high heat and cook your ground chicken until it is no longer pink.
  • Add the toasted sesame oil, garlic, and onions. Saute for about 3 minuets until tender.
  • Add spices (ginger, garlic, salt, and pepper) and chicken broth to your mixture.
  • Add in your cabbage and stir until it is slightly wilted. About 3 minuets.
  • Add carrots and cook for 3 minuets.
  • Add your coconut aminos to taste and adjust more or less for desired flavor.
  • Garnish with green onions and serve.

Notes

This recipe can be made with your choice of protein.  I like to keep it lean with either chicken or turkey.  If you choose to make this with ground beef, I suggest substituting the broth for beef broth as well. 
I also like a little drizzle of sriracha sauce for a little extra spice and flavor. 
Round out the meal and enjoy this on a bed of white, brown, or cauliflower rice.  You choose! 
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