Deconstructed Paleo Chicken Egg Roll Bowl

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Looking for recipes that both you and your family members who aren’t Paleo can enjoy together? This is definitely one of them. My boyfriend doesn’t follow diets of any kind, typically considering himself a meat-and-potatoes kind of man. I offered him a big bowl of this as soon as I took it off the stove and I couldn’t believe how much he liked it!

The only note that I have on this is that if you’re not used to cooking with the garlic chili sauce, make sure you go slow with it — I overdid it the first time, and while it wasn’t anywhere near inedible, it was a little bit more of a kick than I appreciated. Overall, though, this recipe is very easy to put together and has multiple textures and flavors that make it fun to eat. As usual, this recipe is great for meal prep and doesn’t need to be reheated.
Prep Time: 5-10 minutes
Cook Time: 15-20 minutes

Paleo Chicken Egg Roll Bowl Ingredients

1 lb. ground chicken
2 tbsp. sesame oil
3 cloves garlic, minced
1″ piece of ginger, minced
1/8 cup chicken broth
2 tbsp. coconut aminos
1-2 tbsp. garlic chili sauce (to taste)
6 oz. shiitake mushrooms, sliced
1/4 cup green onions, chopped
1 cup raw bean sprouts
12 oz. bag of broccoli slaw (mine also included shredded carrots and red cabbage)
Salt and pepper to taste

Paleo Chicken Egg Roll Bowl Directions

  1. Drizzle 1 tbsp. sesame oil into a large skillet and add your ground chicken. Season with salt and pepper to taste. Cook chicken until opaque throughout and slightly browned (about 8 minutes), breaking it apart into small pieces as it cooks. Remove chicken from heat and transfer to a holding dish.

Paleo Chicken Egg Roll Bowl

  1. Return skillet to heat. Add remaining 1 tbsp. sesame oil, garlic and ginger. Saute until garlic and ginger are fragrant, about 3 minutes. Add chicken broth to pan. Wait until liquid begins to simmer and then add mushrooms and 3/4 of the bag of broccoli slaw.

Paleo Chicken Egg Roll Bowl

  1. Return chicken to pan and stir. Drizzle coconut aminos and chili garlic sauce over the mixture and stir for a minute or two, just until broccoli slaw begins to soften. Add green onions and bean sprouts to pan, fold in and remove from heat.

Paleo Chicken Egg Roll Bowl
Paleo Chicken Egg Roll Bowl

  1. Remove everything from the skillet and place it into a large serving bowl. Fold in the last 1/4 of the bag of broccoli slaw and serve.

Paleo Chicken Egg Roll Bowl

Looking for more gluten free Chinese takeout recipes? Try this fantastic recipe for Easy Chinese Shrimp Fried Rice

Deconstructed Paleo Chicken Egg Roll Bowl

Deconstructed Paleo Chicken Egg Roll Bowl

Ingredients

  • 1 lb. ground chicken
  • 2 tbsp. sesame oil
  • 3 cloves garlic, minced
  • 1″ piece of ginger, minced
  • 1/8 cup chicken broth
  • 2 tbsp. coconut aminos
  • 1-2 tbsp. garlic chili sauce (to taste)
  • 6 oz. shiitake mushrooms, sliced
  • 1/4 cup green onions, chopped
  • 1 cup raw bean sprouts
  • 12 oz. bag of broccoli slaw (mine also included shredded carrots and red cabbage)
  • Salt and pepper to taste

Instructions

Drizzle 1 tbsp. sesame oil into a large skillet and add your ground chicken. Season with salt and pepper to taste. Cook chicken until opaque throughout and slightly browned (about 8 minutes), breaking it apart into small pieces as it cooks. Remove chicken from heat and transfer to a holding dish. 

Return skillet to heat. Add remaining 1 tbsp. sesame oil, garlic and ginger. Saute until garlic and ginger are fragrant, about 3 minutes. Add chicken broth to pan. Wait until liquid begins to simmer and then add mushrooms and 3/4 of the bag of broccoli slaw.

Return chicken to pan and stir. Drizzle coconut aminos and chili garlic sauce over the mixture and stir for a minute or two, just until broccoli slaw begins to soften. Add green onions and bean sprouts to pan, fold in and remove from heat. 

Remove everything from the skillet and place it into a large serving bowl. Fold in the last 1/4 of the bag of broccoli slaw and serve.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 349 Total Fat: 20g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 121mg Sodium: 512mg Carbohydrates: 16g Fiber: 4g Sugar: 7g Protein: 30g

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