When you got a long day in the office, it’s nice to come home to a home that smells like dinner is ready to be served …
Doing the Whole30 will sometimes make you feel like an outcast … it will be a little difficult to go out for dinner and drinks with friends, and forget the fast food or take out joints!
BUT … this might, just maybe, fill that void! Grab yourself a bag of riced cauliflower from Trader Joe’s (or any store now!) and you can almost call it a take out meal!
2 pounds of boneless, skinless chicken breast, cut into bite size pieces *I strongly recommend using thighs so you won’t have dried out chicken!
4 cups of stir fry veggies (frozen is fine, just check the ingredients to make sure no funky stuff added to “preserve”)
1.5 tsp of ginger
1 tsp of red pepper flakes
1/4 c coconut aminos (most grocery stores are carrying this now!)
5 cloves of garlic, minced
2 tsp sesame oil
1/4 cup of green onions, sliced thin
salt and pepper to taste
Add everything to the crockpot EXCEPT the frozen veggies and green onions and set on low for 5 to 6 hours. Don’t worry if it’s 8 hours, everything will be fine! *IF you are using chicken breast, I strongly recommend 6 hours TOPS as it will dry out and make you very sad when you go to eat.
About an hour before you are ready to serve, toss in your frozen veggies and put the lid back on. Walk away. Don’t do anything. Just. Leave. It. Be.
When you are ready to eat, heat up your riced cauliflower and dish the chicken and veggies over the top of the rice, garnish with the sliced green onions.
Pssst … might as well make yourself a batch of Unrolled Egg Rolls as well!
Easy Peasy, huh?