Ingredients
-
8
-
6
-
1
-
6
-
4
-
12
-
2
-
1
-
1
-
1
-
-
-
-
-
Directions
Black Pepper Basil Chicken With Cauliflower Couscous (Lower Carb, This simple recipe for delicious Black Pepper Chicken is a great substitute for the fat and carb laden versions you’ll find at restaurant chains! It’s easy to make, and satisfies that take-out craving. If you make it for dinner, it also makes for great leftovers for lunch the next day., This simple recipe for delicious Black Pepper Chicken is a great substitute for the fat and carb laden versions you’ll find at restaurant chains! It’s easy to make, and satisfies that take-out craving. If you make it for dinner, it also makes for great leftovers for lunch the next day.
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Steps
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1
Done
|
Place Ground Chicken in a Container That Can Be Closed With a Lid, Add the 1 Tbsp of Black Pepper Sauce and the Minced Basil, and Mix Well. Set Aside. (i Like to Let This Sit For at Least 30 Minutes Before Cooking.). |
|
2
Done
|
Chop the Leek, Yellow Onion, and Cabbage Into 1/2-Inch Pieces. Slice the Red Radish Fairly Thinly, but It Doesn't Have to Be Paper Thin. Chop and Mince the Scallions (green Onions) and Garlic. |
|
3
Done
|
Make the Cauliflower "couscous": Put the Cauliflower Florets Into a Food Processor and Whir Until They're All Broken Up and Look Like Couscous! It Won't Take Long, Perhaps a Minute. Set Aside. |
|
4
Done
|
Add 1 Tbsp of the Coconut Oil to a Large, Hot, Heavy Pan on the Stove (use a Large Le Creuset). as Soon as It Has Melted, Add in the Vegetables (except For the Cauliflower!) and Combine Well. Saute the Vegetables, Stirring *occasionally* (you Want Them to Brown a Bit and not Simply Steam in Their Juices), Until They've Softened Some and Most of Them Have a Bit of Browning on Them, About 7-8 Minutes. |
|
5
Done
|
Combine the Hot Water and Granulated (or Powder) Chicken Bouillon and Stir to Dissolve. Pour Into the Vegetable Mixture, Add the Bragg's Aminos (or Tamari/Soy), Lower Temperature to Low, Cover, and Allow to Simmer Until Softish or Your Desired Texture. I Prefer My Veggies Fully Cooked, and Simmering Them Together With the Bouillon Adds a Lot of Flavor. |
|
6
Done
|
Meanwhile, in a Separate Hot, Heavy Pan (again, use a Le Creuset), Add the Remaining 1 Tbsp Coconut Oil. When It Is Melted and Hot - It Won't Take Long - Add the Chicken Mixture to Flatten and Spread It Along the Bottom to Brown. When It Has Browned on One Side, Use a Flat Spatula to Flip It Over and Brown on the Other Side. Don't Stir It Too Much at First, as You Want It to Brown. |
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7
Done
|
Meanwhile, Uncover the Other Pan Containing Vegetables. in a Small Dish, Mix Together the Arrowroot Powder With the Cold Water and Stir Together Until Well Combined. Pour the Arrowroot Mixture Into the Vegetables and Stir Well - the Vegetable Liquid Will Begin to Thicken. Continue Stirring Until Everything Is Well-Combined. |
|
8
Done
|
When the Chicken Has Fully Browned, Begin Breaking Up the Meat Into a "gravel" of the Size You Prefer. |
|
9
Done
|
Add the Browned Chicken Mixture to the Vegetables, and Stir to Combine. Taste, and Add an Additional Teaspoon of Black Pepper Sauce (or More, to Taste) and/or Braggs/Tamari/Soy Sauce to Taste. |
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10
Done
|
Serve the Black Pepper Basil Chicken and Veggies Over 4 Ounces of Cauliflower "couscous" Per Serving, and Enjoy! |
