This chicken egg roll bowl is one of my go-to’s when I need to use up leftover chicken.
I either use leftover grilled chicken or my bulk shredded chicken to throw on the bowl for a quick dinner. And just as a bonus, this counts as a keto meal.
For those unfamiliar with keto, it is a high fat, high protein, low carb diet. I tend to lean towards eating this way anyways because my body feels better on it. But I’m not strict with it, which means I can’t claim to be keto. Oh well, I’ll leave that to the consistent folks!
My kids enjoy this meal, but prefer not to eat it “all mixed up.” As long as it gets in their tummies, I’m fine with that!
Chicken Egg Roll Bowl
- Sliced, left over, grilled chicken or shredded chicken
- 2 tsp extra virgin olive oil
- One head of cabbage, sliced thin and loosely chopped
- 1/2 cup sliced carrots
- 1/2 cup purple cabbage (if desired for the color)
- 1/4 cup soy sauce
- 1/2 tsp ginger
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp sesame oil
- Siracha sauce for drizzling if desired
Heat a Dutch oven or large sauté pan over medium heat. Drizzle with 2 tsp of olive oil. Add your cabbage and carrots. Cover with a lid and allow to cook down for about five minutes. Stir. Add your soy sauce. Cover, reduce heat to low, and cook 15 minutes, stirring occasionally.
Add your ginger, garlic, pepper, and sesame oil. Stir together. Cabbage shouldn’t be soggy but tender to the bite. At this point, it’s ready. Place in a bowl, top with your chicken, and drizzle with siracha if desired.
Enjoy! Serves four.
