Chicken Veggie Low-Carb (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
450 g cooked chicken, shredded or diced
02 -
360 g cauliflower rice
03 -
1.5 litres chicken broth
04 -
0.25 teaspoon freshly ground black pepper
05 -
0.5 teaspoon kosher salt
06 -
1 bay leaf
07 -
2 tablespoons freshly squeezed lemon juice
08 -
1 teaspoon finely grated lemon zest
09 -
2 garlic cloves, minced
10 -
2 medium carrots, diced
11 -
2 stalks celery, diced
12 -
1 medium onion, diced
13 -
60 ml extra-virgin olive oil
# How to Make It:
01 -
Mix in the diced or shredded chicken with everything else and keep it over the heat. Let it get hot so the chicken is warmed up. Dish it out while it’s still nice and steamy.
02 -
Toss in the chicken broth and cauliflower rice next. Get the pot boiling over higher heat, then let things mellow on lower heat with no lid. Wait until the veggies are totally soft, usually about 5 to 8 minutes.
03 -
Drop in the zest, juice from lemons, bay leaf, black pepper, and salt. Lower the temp, slap a lid on, and let the veggies cook until they’re nice and soft—give it 3 more minutes or so.
04 -
Pour olive oil into a Dutch oven or stockpot over medium-high. Dump in the onion, celery, carrots, and garlic. Cook while stirring until everything is a little soft—about 3 minutes.
# Additional Tips:
01 -
Sprinkle on a handful of chopped parsley or dill right before serving if you want a little extra zing.