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Ginger Chicken Bowl

Makes 2 Servings

Macros: 462 Cal, Fat 25g, Carbs 17g, Fibre 5, protein 44g


1 tbsp Extra Virgin Olive Oil (divided)

3 cups Cauliflower Rice

454 grams Extra Lean Ground Chicken

2 tbsps 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)


  1. Heat a skillet over medium heat. Add half the oil and then the cauliflower rice. Sauté for five to seven minutes, then remove and set aside.

  2. In the same pan, over medium-high heat, add the remaining oil and ground chicken and cook for five minutes, breaking apart into smaller pieces.

  3. Add in coconut aminos, ginger, and garlic. Cook for another five minutes, until cooked through and golden.

  4. Divide the cauliflower rice onto plates. Top with the ground chicken, cucumber, carrots, and cilantro. Enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.

More Flavour: Use fresh ginger and garlic in place of ground ginger and garlic powder.

Additional Toppings: Swap cilantro out for mint for a fresh twist.

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