Chicken Hibachi Bowls 🥡🥢
Save this one for when the whole family wants Chinese! It was a HIT with my crew!
Macros (6 servings): 423 cal | 40g protein | 38g carbs | 11g fat | 3g fiber
Ingredients:
• 2 lb chicken breast, cut into bite-sized pieces
• 7 tbsp coconut aminos, divided
• 1 tbsp toasted sesame oil
• 4 cloves garlic, minced
• 1 tsp ginger paste
• 1 tbsp olive oil or avocado oil
• 3 cups zucchini, chopped
• 8oz portobello mushrooms, sliced
• 1 cup carrot chips
• 2 cups jasmine rice, dry
• 12 oz frozen cauliflower rice, steamed
• 2 eggs
• 1 tsp Dijon mustard
• 4–5 green onions, sliced
• Salt & pepper, to taste
Instructions:
- In a large bowl, combine 4 tbsp coconut aminos, toasted sesame oil, garlic, ginger paste, salt, and pepper.
- Chop chicken into 1" cubes the chicken and add to large bowl to marinate for at least 30 minutes (or up to overnight in the refrigerator)
- Cook jasmine & cauliflower rice according to directions on package
- In a large skillet, add 1 tbsp olive oil and warm over medium high heat
- Add marinated chicken and cook fro 6 to 8 minutes until cooked to 165°F internal temperature
- Remove from skillet and set aside
- Chop veggies and add to same skillet
- Add 1 tbsp coconut aminos and salt & pepper to taste
- Cook for 5 to 10 minutes to desired consistency
- Remove from skillet and set aside
- Add cooked rices to skillet and push to one side
- In a separate bowl, scramble eggs and cook thoroughly
- Once eggs are cooked stir into the rice in the pan and add 1 tbsp coconut aminos, green onions and salt & pepper to taste
- Split rice, veggie, and chicken mixtures evenly into 6 servings and enjoy
