Ginger Egg and Chicken Cauliflower Rice Bowl

One plate is the amount the calories and protein above are for.

• 2 large eggs
• 4 oz chicken breast, diced
• 1 cup cooked cauliflower rice (from 1.5 cups raw riced)
• 1 cup cooked spinach (from 3 cups raw)
• 1 tablespoon olive oil
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 teaspoon sesame oil
• 1 scallion, sliced
• 1/4 teaspoon salt

• 4 large eggs
• 8 oz chicken breast, diced
• 2 cups cooked cauliflower rice (from 3 cups raw riced)
• 2 cups cooked spinach (from 6 cups raw)
• 2 tablespoon olive oil
• 2 teaspoon grated ginger
• 2 clove garlic, minced
• 2 teaspoon sesame oil
• 2 scallion, sliced
• 1/2 teaspoon salt

• 8 large eggs
• 16 oz chicken breast, diced
• 4 cups cooked cauliflower rice (from 6 cups raw riced)
• 4 cups cooked spinach (from 12 cups raw)
• 4 tablespoon olive oil
• 4 teaspoon grated ginger
• 4 clove garlic, minced
• 4 teaspoon sesame oil
• 4 scallion, sliced
• 1 teaspoon salt

• 12 large eggs
• 24 oz chicken breast, diced
• 6 cups cooked cauliflower rice (from 9 cups raw riced)
• 6 cups cooked spinach (from 18 cups raw)
• 6 tablespoon olive oil
• 6 teaspoon grated ginger
• 6 clove garlic, minced
• 6 teaspoon sesame oil
• 6 scallion, sliced
• 1 1/2 teaspoon salt

• 16 large eggs
• 32 oz chicken breast, diced
• 8 cups cooked cauliflower rice (from 12 cups raw riced)
• 8 cups cooked spinach (from 24 cups raw)
• 8 tablespoon olive oil
• 8 teaspoon grated ginger
• 8 clove garlic, minced
• 8 teaspoon sesame oil
• 8 scallion, sliced
• 2 teaspoon salt

1. Heat half the olive oil in a large skillet over medium-high heat and cook the chicken 6 minutes until golden and it reads 165°F; move it to a plate.

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2. Scramble the eggs in the pan 2 to 3 minutes until firm with no liquid egg left, 160°F, then add them to the chicken.

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3. Add the rest of the oil, the ginger and garlic and cook 30 seconds until fragrant.
4. Add the cauliflower rice and salt and cook 5 minutes until tender and dry, then add the spinach for 1 minute until wilted.

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5. Fold in the chicken, eggs and sesame oil and cook 1 minute until warmed through, then top with the scallion.

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6. To keep it: cool it within 2 hours, portion it into a shallow lidded container and keep the scallion separate, refrigerate up to 3 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

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• Calories535
• Protein51g
• Carbs8g
• Fat33g
• Fiber3g
• Sodium849mg

• Steady Energy
• Eating Well

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