*Yields 2 Portions

Ingredients
2 poached chicken breasts
1 Jalapeño pepper seeded and finely chopped
2 garlic cloves
1/3 cup fresh ginger cut into thin slices
1/2 yellow onion coarsely chopped
4 celery stalks chopped
1 handful fresh basil leaves roughly chopped
4 tbsp fish sauce
2 tbsp low sodium soy sauce
1 tbsp sesame seeds
2 tsp granulated sugar substitute (I use Swerve)
2 tbsp oil for sautéing (I use algae, avocado, or grapeseed oil)

For the rice
1/2 head cauliflower
1 tbsp grass-fed butter
1 small clove garlic minced
1 tbsp freshly chopped herbs (basil, parsley or thyme)
Salt

Instructions

1. Heat up the oil in a large sauce pan over medium/high and add the chopped onions, garlic, ginger, jalapeño. Cook for 5 minutes until onions are soft and then add the chopped celery. Cook another 5 minutes until slightly caramelized.
2. Lower the heat to medium, and shred the chicken with your hands and add to the sauce pan. Stir a a few times and then add the fish sauce, soy sauce, sugar substitute and basil. Cook for a minute until the chicken is hot and then take off the heat and cover with a lid.
3. Cut the cauliflower head into 3 parts and shred it in batches into a small rice size pieces in a food processor.
4. In another sauce pan heat up the butter over medium heat and add the garlic and herbs. Add the shredded cauliflower and cook for about 5 minutes until the cauliflower is hot and softer.
5. Scoop a portion of the cauliflower onto a plate and top with the ginger chicken and garnish with fresh herbs. Serve and enjoy.

Macros Per Portion:
Calories: 332.5
Carbs: 19.9 g
Net Carbs: 13.4 g
Fat: 13.3 g
Protein: 35 g