2 servings

200 gr cooked cauliflower rice al dente

150 g small diced chicken breast

1 tbsp olive oil divided

½ tbsp sesame oil

3 chopped green onions green and white part divided

¼ red bell pepper in strips

2 beaten eggs

½ tsp grated ginger

60 ml coconut aminos

1 tsp sea salt

In a non-stick pan, make an omelet with the eggs, remove and cut into small pieces. Set aside.

In the same pan, heat half the olive oil and sauté the chicken with the ginger until golden brown. Remove and set aside.

Add the rest of olive oil and sesame oil to the pan, and sauté the bell pepper and white part of green onions, let them brown and remain al dente.

Now add the rice, chicken, and coconut aminos and salt. Cook for a few minutes for the flavors to meld. Add the chopped tortilla and stir everything. Add green part of green onions. Serve.

Per portion 100 gr app

Cal: 326.8 P: 33.3 F: 19.1 Cb: 19.4