KServes 3

Macros: 5g Net Carbs, 67g Fat, 67g Protein

Ingredients

• 2 ½ lbs boneless chicken thighs

• 1/2 cup liquid aminos
• 1/4 cup rice wine vinegar
• 1 tbsp olive oil
• 1 tbsp Monkfruit Sweetener
• 3 cloves garlic, minced
• 2 tsp pink Himalayan salt
• 2 cups chopped broccoli
• 1/2 cup onion
• 1/2 tsp fresh ground black pepper
• 1 tsp garlic chili sauce

Instructions

1. Heat a skillet over high heat and add the olive oil
2. Sprinkle the chicken thighs with salt and pepper; add to the hot pan
3. Cook until well-browned, about 2 minutes per side
4. Transfer browned chicken to your slow-cooker
5. Combine the all remaining ingredients in a mixing bowl and pour overthe chicken
6. Cover and cook on low for 5 – 6 hours
7. Serve over a serving of cauliflower rice and gobble down