Low carb chicken and coconut fried rice
Melt coconut oil in fry pan. Cook chicken until half-way done. Add spices, red wine vinegar, and squeezed 1/2 lime. Remove all from heat when chicken is cooked entirely.
Melt coconut oil in fry pan, add riced cauliflower. Stir fry for approx. 5 -7 minutes until done and slightly brown. Scramble eggs in a bowl and then add to cauliflower mix and cook until eggs are done. Add toasted coconut flakes. Top with chicken mixture.
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Serving Size: 1 Serving (305g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 672 | ||
Calories from Fat: 468 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52g | 69 % | |
Saturated Fat 39.5g | 197 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 525.2mg | 162 % | |
Sodium 246.7mg | 9 % | |
Potassium 735.2mg | 19 % | |
Total Carbohydrate 14.7g | 4 % | |
Dietary Fiber 7.9g | 31 % | |
Sugars, other 6.8g | ||
Protein 38.8g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 672
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