January 8th 2024
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This Rainbow Egg Roll Skillet is surprisingly quick and easy to make and offers everything you need for a nourishing meal in one hearty pan.
You can choose ground chicken or turkey as the protein source, and opt for pre-shredded coleslaw mix or thinly slice up some cabbage at home. Cabbage contains a powerful compound called sulforaphane, an isothiocyanate which has antimicrobial and anticarcinogenic properties. It’s also rich in fiber to support a balanced gut microbiome and elimination.
I love the zestiness of fresh ginger and garlic in this recipe. Ginger is an essential ingredient in any healthy kitchen, as it contains compounds like 6-gingerol and 6-shogaol which have anti-inflammatory effects by inhibiting the production of inflammatory mediators like certain prostaglandins and cytokines.
I know this will become a new weekday favorite!
Wishing you health and happiness,
Mark Hyman, MD
Ingredients:
- 2 tablespoons avocado oil
- 16 ounces ground chicken or turkey (93% lean/7% fat)
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 (12-ounce) bag coleslaw mix (or about 1 ½ cups shredded cabbage and carrots)
- ⅓ cup coconut aminos
- ⅓ cup sliced scallions
- ¼ cup dry roasted cashews
- 1 tablespoon toasted sesame seeds
- Unsweetened or low-sugar sriracha
Garnish
- Lime wedges
- Fresh cilantro
Method:
1. Place a large deep skillet over medium-high heat. Once the pan is hot, add the avocado oil and ground chicken or turkey and brown for about 5 minutes, breaking up the ground meat using a wooden spoon.
2. After the chicken or turkey has been browning, add the minced garlic and fresh ginger into the pan and continue to cook for 2 more minutes.
3. Add the coleslaw mix and stir, cooking for around 3 more minutes. Add the coconut aminos and let the chicken and veggies soak up the flavors for 5 more minutes.
4. Remove from heat and add the scallions. Toss.
5. Top with roasted cashews and toasted sesame seeds, then drizzle sriracha on top of the skillet. Serve with optional lime wedges and cilantro on top.
Nutritional analysis per serving: Calories: 386, Total Fat: 24g, Saturated Fat: 5g, Cholesterol: 121mg, Fiber: 3g, Protein: 29g, Carbohydrates: 15g, Sodium: 462mg, Sugars: 8g, Net Carbs: 12g
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