Whole30 Egg Roll In A Bowl
An easy to make Whole30 Egg Roll In A Bowl made with sesame ginger lime chicken is a healthy yet delicious low-carb dish, and ready in 30 minutes!
Servings: 4
Calories: 416kcal
Ingredients
Egg Roll Bowl
- 2 chicken breasts
- 12 oz cauliflower rice, riced broccoli works well too!
- 12 oz coleslaw mix
- 6 green onions
- 1/2 cup water chestnuts
- 1 cup shiitake mushrooms
- 1/4 cup yellow onion, diced
- 3 cloves of garlic, minced
- 1 avocado, sliced or cubed
Sesame Ginger Lime Marinade
- 1/4 cup sesame oil, more for sauteing
- 4 cloves of garlic, minced
- 1 lime, juice and zest
- 1 tablespoon tuxedo sesame seeds
- 1/4 teaspoon onion powder
- 1/2 tablespoon fresh grated ginger
Spicy Mayo
- 1/4 cup Whole30 approved mayonnaise
- 1 tablespoon sriracha, add one more tablespoon if you like it extra spicy
Instructions
Sesame Ginger Lime Chicken
- Whisk all marinade ingredients together in a small mixing bowl.
- Cut one inch slits in the chicken to let the marinade penetrate deeper and place in a gallon storage bag with the marinade for at least 30 minutes, or up to 8 hours.
- Heat a heavy bottom pan with 1/2 tablespoon of sesame oil over medium-low heat. Place the chicken in the pan with all of the marinade and Cook the chicken for 10 minutes on each side or until it's completely cooked through and the internal temperature reaches 165 F.
Egg Roll Bowl
- While the chicken is cooking, slice the white parts of the green onions and heat a large skillet or wok with 1 tablespoon of sesame oil on medium-high heat. Pan fry the green onions in the sesame oil until they turn brown.
- Reduce the heat to medium and add the yellow onions, shiitake mushrooms, garlic, salt, and pepper to the pan with the fried onions, saute for 3-5 minutes or until the yellow onions become translucent and the mushrooms are tender. Then add cauliflower rice, water chestnuts, and coleslaw mix, and saute for 2-4 minutes until the cauliflower rice just becomes tender.
Spicy Mayo
- Combine the mayonnaise and sriracha in a small bowl.
To Serve
- Slice chicken into 1 inch strips, divide the cauliflower rice mixture between 4 bowls, and top each bowl with avocado, sesame seeds, green part of the sliced green onions, and a drizzle of spicy mayo.
Notes
Nutrition information is approximate and was calculated using a recipe nutrition label generator.
- This wok works great for this recipe.
- Add this seasoning to the marinade for more of an umami flavor.
Nutrition
Calories: 416kcal | Carbohydrates: 16g | Protein: 30g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 353mg | Potassium: 1347mg | Fiber: 10g | Sugar: 8g | Vitamin A: 370IU | Vitamin C: 48mg | Calcium: 87mg | Iron: 2.3mg