
Ingredients
- 1 tbs Extra Virgin Olive Oil (divided)
- 1/3 cup Brown Rice
- 8 oz Extra Lean Ground Chicken
- 2 tbs Coconut Aminos
- 1 tsp Ground Ginger
- 1 tsp Garlic Powder
- 1/2 Cucumber (sliced)
- 1 Carrot (medium, peeled, and grated)
- 1/4 cup Cilantro (chopped)
Directions
- In a pan, over medium-high heat, add the oil and ground chicken and cook for five minutes, breaking apart into smaller pieces.
- Add in coconut aminos, ginger, and garlic. Cook for another five minutes, until cooked through and golden.
- Warm up leftover rice and divide onto plates evenly. Top with the ground chicken, cucumber, carrots, and cilantro. Enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to three days.
- More Flavor: Use fresh ginger and garlic in place of ground ginger and garlic powder.
- Additional Toppings: Swap cilantro out for mint for a fresh twist.
Here is what one of our clients had to say about this recipe: “Just made your Ginger Chicken Asian Bowl and OMG, can i say Deeeeeelish. Love how simple your recipes are but yet yummy. I forgot how healthy eating does not need to be so darn complicated.” ~JV
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