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Ginger Chicken, Cauliflower Rice and Asparagus

You can see some of the best cauliflower in the markets in late winter. Cauliflower contains many nutrients and vitamin C is at the top of the list. Free radicals cause harm in the body, antioxidants fight those free radicals! Vitamin C is an antioxidant! Vitamin C helps in the synthesis of collagen (found in animal foods) and the absorption of heme iron (iron found in animal foods). So combining an animal protein and cauliflower is a great idea! Cauliflower has become a lower carbohydrate, lower calorie substitute for mashed potatoes, grains and even oatmeal in recent years.

Marinade: 4 T coconut amino acids

2 T rice wine vinegar

Garlic powder

Onion powder

Ginger powder or fresh ginger

1-2 T orange juice (apple cider vinegar works well too!)

1 lb of boneless skinless chicken, cubed

10-12 oz. bag of cauliflower rice (or chop your own-3 to 4 cups)

1 bunch asparagus

¾ C. low sodium chicken broth or bone broth

Whisk the marinade ingredients in a large bowl. Blend if you use fresh ginger then add to a large bowl.

Add bite sized pieces of chicken. Marinade for as long as you have. Overnight is good if you have the time. I’ve done it for 5's actually enough.

Heat two skillets to medium heat. Add ¼ C. broth to both.

Preheat the oven to 350.

To one skillet, add chicken and cook until internal temperature reaches 165

To the other skillet add cauliflower rice.

Spread asparagus onto a baking sheet (after it’s been washed and trimmed). Pour ¼ broth onto the sheet. Bake for about 10-15 minutes.

Plate this beautiful food and enjoy!!!

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