Monday, October 15, 2018

LUNCHBOX IDEAS :: Low Carb Cranberry Chicken Stir Fry

This stir fry is gluten-free, egg-free and low carb

I've been looking at the riced broccoli at Trader Joe's for a while not knowing what to make with it.  This week while I was shopping I had this idea of mixing it with riced cauliflower and some grilled chicken for protein.  The cranberries are a good contrast in flavor and bring fall vibes to the mix.
This stir-fry cooks pretty quickly which is what everybody needs.  I don't think meals should be complicated or take long to prepare but I do believe they should be packed with nutrition.  Here are the details for this week's recipe:

  • 1 bag Trader Joe's riced broccoli
  • 1 bag Trader Joe's riced cauliflower
  • 3 green onions
  • 1 container of shiitake mushrooms
  • 1/2 cup organic cranberries
  • 1 pack of Trader Joe's grilled chicken strips
  • vegetable broth
  • salt and pepper to taste
  • ginger
  • olive oil
Wash the shiitake mushrooms, remove the stems and slice.  Wash the green onions, remove the stringy roots and chop.  Saute the onions in a little bit of olive oil. Incorporate the chopped shiitake mushrooms and cook for a few minutes.  Add the riced broccoli and cook for a couple of minutes with a little bit of vegetable broth.  Repeat with the riced cauliflower.  Lastly, dice the chicken strips and saute for a couple of minutes mixing everything well.  Season with salt and pepper and add some ginger.  Incorporate the cranberries last and mix everything well.  Allow to cool.  Enjoy!

This stir-fry is delicious.  I love the contrast of the broccoli and the cauliflower, the earthy tones of the shiitake mushrooms and the tartness of the cranberries.  This meal will yield about 4.5 servings!

Are you a fan of riced broccoli?  How do you prepare it?  Let me know in the comments below.

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