Heat olive oil in a medium skillet over medium heat. Add riced cauliflower and sauté about 5 minutes, or until crisp-tender. Add in garlic and bok choy, sautéing until tender, about 5 more minutes. Stir in stir-fry sauce and shredded chicken.
6-ingredients are all you need to make this veggie and chicken-packed protein bowl.
Servings and Ingredients
|1 tbsp.||Gustare Vita olive oil|
|2 c.||Hy-Vee Short Cuts riced cauliflower|
|1 tsp.||garlic, minced|
|1 c.||bok choy, chopped|
|1 tbsp.||House of Tsang classic stir-fry sauce|
|6 oz.||Hy-Vee shredded rotisserie chicken|
Things To Grab
- Medium skillet
- 2 serving bowls
Serve immediately in 2 serving bowls, or cover and refrigerate for up to 4 to 5 days. To reheat, microwave 2 to 3 minutes or until heated through.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 55mg
- Sodium: 560mg
- Total Carbohydrates: 7g
- Protein: 22g
Stephanie Vande Brake, RD Coralville #1 Dietitian