Chicken Teriyaki with Cauliflower Rice
1.5 lbs. skinless chicken breast
1/4 cup light brown sugar
¼ cup honey
½ cup light soy
1 medium garlic clove finely diced
1 tsp grated fresh ginger
Cut chicken into thin strips, set aside.
Combine all the rest of the ingredients.
Add a little vegetable oil to a skillet and when hot sauté the chicken for 2 minutes.
Add the remaining mixed ingredients and cook for 2 minutes.
Serve the chicken over cauliflower rice.
1 medium cauliflower
3 tbsp olive oil
1 medium finely diced red onion
3 tbsp chopped parsley
Juice from 1 small lemon
Pinch of salt
Cut cauliflower into smaller pieces and coarsely chop in food processor.
In a hot skillet sauté onions and cauliflower for approximately 5 minutes.
Add parsley, salt and lemon juice.
Chicken frittata with chives
10 oz. precooked chicken sausage
½ tsp salt
1 cup half and half
2 tbsp butter
½ medium diced red onion
2 small garlic cloves - finely diced
4 oz shredded cheddar cheese
chopped fresh oregano
Finely diced fresh chives
1 sliced avocado
Dice the sausage and sauté off in a skillet together with the diced red onions.
Whisk the eggs and half and half together and add the remaining items except the avocado and cheese.
Add the egg mixture to the pan stir lightly and bake in the oven approximately 10 minutes in the oven at 275.
Add the shredded cheese and bake for an additional 10 minutes.
Serve with the sliced avocado and a mild salsa.