Makes 8 servings

This easy skillet dish cooks up quickly and leaves me with only one pan to wash, which I appreciate.  I also giggle about calling it “skinny” because I took that name from a low-fat version that I used to make when there was nothing skinny about me but a dream!  This high fat, low carb version is truly my “skinny” recipe. 

2 lbs boneless, skinless chicken thighs cut into bite-sized pieces
2 tablespoons coconut oil
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt (omit if using tamari)
¼ cup coconut aminos or tamari
2 stalks green onion, chopped
1 stalk celery, chopped
1 small bell pepper, chopped
2 large eggs
½ cup bean sprouts
2 cups cauli rice
1 tablespoon toasted sesame oil (or butter)

Use a large skillet to melt the coconut oil.  Add the chicken, garlic powder, onion powder, and salt and cook on medium high heat until the chicken is browned, about 12 to 16 minutes.  Reduce heat and add the coconut aminos.  Simmer for 10 to 12 minutes.  Add the green onion, celery, and bell pepper and cook until just tender.  Add the eggs.  As the eggs cook, stir the mixture so that the eggs scramble into the other ingredients.  Add the bean sprouts and cauli rice.  Stir until all is thoroughly combined and hot.  Remove from heat.  Drizzle the toasted sesame oil over the skillet and serve.

Keto Carb Check:  Remember to keep the cauliflower “rice” to a minimum when making this dish.  The carbohydrate from the cauliflower can add up quickly.