Servings: 2
Prep time: 5 minutes
Total time: 15 minutes
Ingredients:
2 tbsp (28 g) avocado oil, divided
8oz (227 g) ground chicken
2 garlic cloves, pressed (option to substitute 1/2 tsp (0.5 g) garlic powder)
1 medium sweet potato, cut into 1/2 inch cubes
1/2 tbsp (1.5 g) dried oregano
Salt to taste
2 cups (227 g) carrots, shredded
2 cups (140 g) red cabbage, shredded
Directions:
- Heat one tablespoon avocado oil in a medium skillet. Add ground chicken and cook until chicken is no longer pink, crumbling as you go along.
- Once chicken is cooked through, move chicken to a plate and add the remaining tablespoon of avocado oil to the skillet over medium heat.
- Add garlic and cook 1-2 minutes until fragrant. Add sweet potato, oregano, and salt. Cook until sweet potato is soft and easily pierced with a fork, turning occasionally.
- Lastly, add carrots and cabbage and cooked for an additional 2-3 minutes.
- Serve warm.