Cauliflower florets pulsed in a food processor stand in for rice in this delicious, low-carb dish.
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- Yields:
- 4
- Prep Time:
- 5 mins
- Cook Time:
- 15 mins
- Total Time:
- 20 mins
Ingredients
- 2 cloves garlic, chopped
- 2 serrano chiles, thinly sliced
- 1 tbsp. chopped, peeled fresh ginger
- 2 tbsp. vegetable oil
- 1 1/4 lb. skinless, boneless chicken breasts, cut into 1/2-inch chunks
- 2 tbsp. white or yellow miso
- 2 tbsp. water
- 4 green onions, sliced
- 3 c. cooked riced cauliflower
Directions
- Step 1In 12-inch skillet on medium, cook garlic, chiles and ginger in vegetable oil 3 minutes or until garlic is golden, stirring.
- Step 2Add chicken breasts and 1/4 teaspoon each salt and pepper. Cook 4 minutes.
- Step 3In small bowl, whisk miso and water until smooth; add to skillet along with green onions. Cook 3 minutes or until chicken is cooked through, stirring occasionally. Serve with cooked riced cauliflower.
Nutrition Information (per serving): About 285 calories, 36 g protein, 9 g carbs, 12 g fat (1 g saturated fat), 3 g fiber, 595 mg sodium.
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