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
- 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.
- 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.
- Garnish with sliced green onions and serve.
- 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.