Chicken stir fry with cauliflower rice

Total WW Points per serving: 6 points

Ingredients (Serves 4):

• Chicken Breast: 1 lb (skinless, boneless)
• Cauliflower Rice: 4 cups (fresh or frozen)
• Olive Oil: 1 tbsp
• Carrots: 1 medium, julienned
• Bell Pepper: 1, sliced
• Onion: 1 small, thinly sliced
• Garlic: 2 cloves, minced
• Ginger: 1 tbsp, freshly grated
• Low-Sodium Soy Sauce: 3 tbsp
• Rice Vinegar: 1 tbsp
• Sesame Oil: 1 tsp
• Frozen Peas: 1/2 cup (optional)
• Green Onions: 2, chopped for garnish
• Sesame Seeds: 1 tsp (optional)

Instructions:

1. Cook the Chicken:

   • Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat.
   • Season chicken breasts with salt and pepper. Cook for about 6-7 minutes on each side until golden brown and fully cooked.
   • Remove from the skillet, let it rest for a couple of minutes, and then slice into thin strips.

2. Prepare the Cauliflower Rice:

   • In the same skillet, add the cauliflower rice. Sauté for 3-4 minutes until tender. You can also microwave or steam it if you prefer.
   • Season with a pinch of salt and set aside.

3. Stir-Fry the Veggies:

   • Add a bit more oil if needed to the skillet and sauté onions, carrots, and bell pepper for about 4-5 minutes until they start to soften.
   • Add garlic and ginger, cook for another minute until fragrant.
   • Stir in the peas (if using), then add the cooked chicken back into the skillet.

4. Combine Everything:

   • Drizzle in soy sauce, rice vinegar, and sesame oil. Stir everything well until it’s fully coated and heated through.
   • Taste and adjust seasoning if necessary.

5. Serve:

   • Plate the cauliflower rice and top it with the chicken and vegetable stir fry.
   • Garnish with green onions and sesame seeds, if desired.

Enjoy! This dish is healthy, flavorful, and low-carb! You can add any other veggies or seasonings you like to personalize it.