- Large sauté pan
- Medium bowl
In a large saute pan, heat one tablespoon of butter over medium heat. Add the chicken pieces and season with salt and pepper. Saute until cooked through. Set aside.
Return the pan to medium-high heat and add the remaining butter.
Add the onion, garlic, and carrots. Saute for 4 minutes, until the onions are translucent.
Add the peas and saute for another minute
In a bowl, whisk the eggs together.
Push the vegetables to the side of the pan and add the eggs in the center. Cook until barely scrambled.
Add the cauliflower rice and chicken back into the pan. Add the sesame oil and saute for 5 minutes, until the cauliflower is soft, not mushy.
Turn the heat down and stir in the coconut aminos. Season with salt and pepper to taste. Serve and enjoy!
This cozy and comforting Paleo chili recipe is filled with ground meat and a ton of veggies to keep you full and satisfied. It’s a Whole30-friendly chili and AIP-compliant, too, with no tomatoes and no beans.
For ground meats: I recommend bison, pork, or beef or a mix! (I used bison and pork).