Yield: 2 servings Prep time: 5 minutes Cook time: 14 minutes image

3 strips bacon, diced

1 clove garlic, minced

¼ cup diced onions

2 boneless, skinless chicken thighs, cut into ¾-inch pieces

2 cups riced cauliflower florets (from about ½ small head cauliflower)

1 large egg, beaten

Sliced green onions, for garnish

  1. In a large skillet over medium-high heat, cook the bacon until it’s crispy and the fat is rendered, about 4 minutes. Using a slotted spoon, remove the bacon, but leave the drippings in the pan.
  2. Add the garlic and onions to the skillet and sauté in the bacon drippings until the onions are translucent, about 2 minutes. Add the chicken and cook for 5 minutes or until it is cooked through and no longer pink in the center. Add the riced cauliflower and sauté for 4 minutes or until tender. Add the egg and sauté into the other ingredients for 1 minute or until the egg is cooked through.
  3. Garnish with sliced green onions and serve.
  4. Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a month. To reheat, place in a skillet over medium-high heat for 3 minutes or until heated through.
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