1/2 tbsp olive oil
1 lb. ground chicken breast
1/2 onion, diced
2 cloves garlic, minced
2 carrots, peeled and shredded
1 (14oz) bag coleslaw mix
3 tbsp low sodium gluten free tamari (or coconut aminos )
1 tbsp rice vinegar
1–2 tsp toasted sesame oil
Heat olive oil in a large pan over medium heat.
Add ground chicken breast to the pan and cook 5-7 minutes, or until completely cooked through. (There will likely be a bit of water at the bottom of the pan. Don’t drain it.)
Next, add onion and cook an additional 4-5 minutes to soften slightly. It will begin to turn translucent.
Add garlic and cook 1 minute more.
Then, add grated carrot and 1/2 of the coleslaw mix. (Your pan will seem SUPER full)
Drizzle with tamari and rice vinegar. Gently stir to coat. Cook 2-3 minutes or until cabbage starts to wilt a bit.
Add remaining coleslaw mix and stir to coat. Cook 2-3 minutes until the cabbage is starting to soften.
Stir in sesame oil and serve! 😛
184 Calories 6.8 Carbs /10.4 Fat /18.7 Protein