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

1 bag of cauliflower rice

1 bunch asparagus

¾ C. chicken 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 minutes...it'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 cooking 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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