Egg Roll in a Bowl

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Ingredients:

  • 2 Tbsp Coconut Oil

  • 6 Green Onions

  • 5 Cloves Garlic Minced

  • 1 Pound Ground Chicken

  • 1 Tsp Ginger

  • 1 8oz can Water Chestnuts (Omit for lower carb option)

  • 14 oz Coleslaw Mix

  • 3 Tbsp Coconut Aminos

  • 1 Tbsp Rice Wine Vinegar

  • 1/4 Tsp Black Pepper

  • 1 Tbsp Thai Chili Sauce

For the Sauce

  • 1 12oz Container Nonfat Greek Yogurt

  • 1-2 Tbsp Thai Chili Sauce

Directions:

  1. Heat Coconut oil in a large skillet over medium heat.

  2. Add white part of green onions, garlic and saute for about 5 minutes or until onions soften.

  3. Add ground chicken, ginger, water chestnuts, and Thai chili sauce. Cook until brown about 7-10 minutes.

  4. Add coleslaw mix, coconut aminos, rice wine vinegar, pepper and salt to taste and stir until combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.

  5. Meanwhile in a small bowl add yogurt, Thai chili sauce and salt.

MACROS: For 1 serving

Calories : 381/F: 21.5/C:18.3/ P: 30

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