This recipe can be really quick and easy if you have some left over cooked rice (optional) and if you have some frozen cauliflower rice. I usually get frozen and organic Cauliflower Rice from Trader Joe's.
1 lb Boneless Chicken Thighs, sliced or cubed
1 Tbsp Cooking Fat ~ ghee, butter, duck fat, bacon grease
2 Carrots, chopped
1 Package (12 oz) frozen and organic Cauliflower Rice - or make your own cauliflower rice
Left-over cooked Rice (optional)
Fresh Basil (optional)
Sea Salt and Pepper to taste
Heat cooking fat over medium heat in a skillet.
Add chicken thighs and brown on all sides.
Add carrots and cook for a few minutes.
Add cauliflower rice and leftover rice if using and cook until chicken is cooked through and cauliflower rice is warm.
Season with sea salt and pepper and top with fresh basil leaves.
Optional additions ~ leafy greens (spinach, kale, chard), zucchini, bell peppers, onions and garlic, turmeric, or any veggies you want to use