Ground turkey with sweet onion and broccoli slaw served over jasmine rice dressed with a miso ginger sauce for an Asian inspired flavor
For the Ground Chicken:
2lb ground chicken breast
12 oz bag of broccoli slaw
1/2 a medium size vidalia onion (diced fine)
A splash of extra virgin olive oil
A splash of coconut aminos
For the Miso Ginger Dressing:
1 cup of shredded carrots
2 TBSP extra virgin olive oil
2.5 TBSP rice wine vinegar
1.5 TBSP white miso paste
1 TBSP ginger (minced)
2 TBSP water
For the Rice:
3 cups cooked rice
Cook off your rice. 1 cup of dry rice is usually equivalent to 3 cups cooked.
For the ground chicken mixture…
Heat a splash of evoo in a large skillet over medium high heat.
Add in the chicken and cook throughly. Lightly season with salt and pepper.
In another skillet (I like to use my wok), add another splash off evoo over medium high heat. Cook onion for 2-3 minutes and then add in broccoli slaw, stirring well to combine. At this point I like to add a splash of coconut aminos. Cook until slaw softens.
Once both chicken and broccoli mixture are cooked through, combine both in wok. Add a little more coconut aminos, cook another minute or two and then set aside.
For the miso ginger dressing…
Combine all ingredients in food processor and blend until smooth.
If you don’t want to go through the trouble of making the miso ginger dressing, this dish is great with a little sriracha or I’ve even used store bought ginger pear dressing and that was tasty as well.
This recipe makes about 5 servings.
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