Paleo Egg Roll in a Bowl
This quick skillet meal brings the cozy tastes of fall into a flavorful and healthy dish, packed with savory ground chicken, fresh vegetables, and a hint of ginger.
Ingredients
Main Ingredients
- 1 lb ground chicken, preferably lean
- 1 medium head green cabbage, thinly sliced (about 6 cups)
- 2 large carrots, grated
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauces and Oils
- 2 tablespoons coconut aminos
- 1 tablespoon sesame oil optional
- 1 tablespoon avocado oil (or olive oil)
- 1 teaspoon fish sauce optional for depth
- 1/4 teaspoon crushed red pepper optional
Garnishes
- 2 green onions thinly sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
Seasoning
- Salt and pepper to taste
Instructions
Preparation
- Thinly slice the cabbage and onion, grate the carrots, and mince the garlic and ginger.
Cooking
- Heat the avocado oil in a large skillet over medium-high heat.
- Add the ground chicken and cook until it’s mostly browned, breaking it up with a spoon. Season lightly with salt and pepper.
- Push the chicken to one side, add sesame oil if using, then stir in onion, garlic, and ginger. Cook for 2–3 minutes until fragrant.
- Add the cabbage and carrots. Toss to combine and cook until the cabbage wilts but still has a little bite, about 5–7 minutes. If the pan gets dry, splash 2–3 tablespoons water to steam and deglaze.
- Stir in coconut aminos and fish sauce (if using). Taste and adjust with salt, pepper, or a little more coconut aminos for sweetness. Add crushed red pepper for heat.
- Remove from heat, garnish with green onions and toasted sesame seeds, and serve warm.
Notes
Use a wide skillet for even wilting of cabbage; don’t overcrowd. For added flavor, consider stirring in cumin or paprika, and finish with fresh lime juice.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 300mgFiber: 5gSugar: 5g
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