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Low-Carb Stir Fry


4 cups (or 2 microwaveable bags) Riced Cauliflower

1lb Boneless Skinless Chicken Thighs

2 cups Broccoli

1 Red Bell Pepper

Bragg's Aminos (or soy sauce), Fresh Garlic & Salt (to taste)

Other fibrous vegetables as desired (snap peas, onions, mushrooms)


  • Dice up chicken thighs and add to heated skillet with salt/pepper. Cook through until no longer pink inside. Put on a separate plate and set to the side to mix in later.

  • In the same skillet, add vegetables, soy sauce, garlic, & salt. Cook until vegetables are soft but color are still bright.

  • Prepare frozen or microwaveable cauliflower rice and set aside.

  • Add chicken back into skillet to mix together or keep separate to add to individual portion.

  • To serve, layer 1 cup of cooked cauliflower and add sautéed veggies and chicken.

Makes 4 servings

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