Egg Roll Bowls with Chicken and Cabbage
These Egg Roll Bowls with Chicken and Cabbage combine all the flavors of classic egg rolls into a healthy, quick-to-make dish perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb ground chicken
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 3 pieces green onions, sliced for serving and garnish
- 2 cloves garlic, minced
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon sesame oil for cooking
- Salt and pepper to taste
- Cooked rice or cauliflower rice optional, for serving
Instructions
Cooking
- In a large skillet, heat the sesame oil over medium-high heat.
- Add minced garlic and sauté for 30 seconds.
- Add the ground chicken and cook until browned, breaking it apart as it cooks.
- Stir in the shredded cabbage, carrots, and green onions.
- Pour in the soy sauce and season with salt and pepper.
- Cook for another 5-7 minutes, or until the vegetables are tender.
- Serve over cooked rice or cauliflower rice if desired.
Notes
Serve garnished with additional green onions or sesame seeds. These bowls are great for lunch, dinner, or meal prep. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 500mgFiber: 3gSugar: 4g