Ginger Chicken Thigh with Cauliflower Rice and Snow Peas
Nutritional Information
Sautéed chicken thighs with fresh ginger served over homemade cauliflower rice and crisp snow peas — a one-skillet, whole-food keto meal.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs chicken thigh, bone removed
- 1 cup cauliflower rice (finely chopped fresh cauliflower)
- 1 cup snow peas, trimmed
- 1 tablespoon fresh ginger, minced
- 1 scallion scallion, sliced
- 1 wedge lime
- To taste sea salt and black pepper
Heat a skillet over medium-high heat. Place chicken thigh skin-side down (if skin on) to render some fat; cook 5–7 minutes per side until internal temperature reaches 165°F (74°C). Remove and rest.
In same pan, add minced ginger and sauté 30 seconds. Add cauliflower rice and snow peas, season with salt and pepper and stir-fry 4–5 minutes until tender-crisp.
Slice chicken and return to pan to warm through. Finish with sliced scallion and a squeeze of lime.
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