Ingredients

• 1 tbsp sesame oil

• 3 tbsp olive oil

• 2 chicken breasts, large diced

• 16 oz frozen cauliflower rice

• 1 cup diced white onion

• 3 green onions

• 1 tsp ground ginger

• 3 garlic cloves, minced

• 1 large egg, scrambled

• 1 large zucchini

• ½ lb bacon or ham, diced and cooked

• 2 tbsp low-sodium soy sauce

• Salt and black pepper to taste
  
  

How to Cook

1. Heat oils, garlic, spices, and chicken in a large skillet over medium heat for ~5 minutes.

2. Remove chicken and set aside (leave juices in the pan).

3. Add cauliflower rice and remaining veggies (except green onion) and sauté until softened.

4. Push veggies to the side, add egg to other side, and scramble until cooked.

5. Add chicken, bacon, and soy sauce. Stir to combine.

6. Garnish with green onions and sesame seeds if desired.

Makes 2–4 servings

Why You’ll Love It

• 35g of protein per serving

• Just 6g of carbs — perfect for low-carb lifestyles

• Faster than takeout and way more nourishing

• Freezer-friendly and great for batch cooking
   

Tips & Variations

• Swap chicken for tofu, shrimp, or turkey.

• Use coconut aminos instead of soy sauce for a soy-free version.

• Add bell peppers, mushrooms, or snap peas for extra crunch.