*Yields 2 large portions or 3 smaller portions (macros based on 2 large portions)

Ingredients
2 chicken breasts cut into small cubes
1 cup frozen peas and carrots mix
1 /2 cauliflower head (shredded into rice size pieces in a food processor)
2 garlic cloves finely chopped
2 tbsp oil for sautéing (I use algae, avocado or grape-seed)
2 large eggs
1 tsp chicken or beef bouillon ( I use Better Than Bouillon)
1 tbsp soy sauce (reduced sodium)
Freshly ground black pepper

Instructions

1. Heat up the oil in a large pan over medium/high heat, add oil, garlic and chicken pieces. Cook the chicken until seared on all sides, then lower the heat to medium (for about 2 minutes).
2. Add the frozen pease and carrots and cover with a lid. Cook until chicken is cooked and pease and carrots are hot all the way through (about 5-7 minutes).
3. Add the shredded cauliflower and mix well.
4. In a small bowl combine the soy sauce with bouillon until it’s completely dissolved. Pour the mixture into the pan and mix well.
5. Push the cauliflower, veggies, and chicken to the side of the pan and pour the whisked eggs right into the clear side of the pan. Slowly scramble and combine with the cauliflower rice. Add ground pepper to taste and serve hot.

Macros Per Portion:
Calories: 308.9
Carbs: 17.4 g
Net Carbs: 11.6 g
Fat: 9.9 g
Protein: 38.8 g