NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1 cup Cauliflower Rice

1 large Egg

1/2 medium Red Bell Pepper

1/4 cup Green Peas

1/4 cup chopped Onion

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon minced Ginger

1 tablespoon Low-Sodium Soy Sauce

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper if desired.

• 2

  Heat olive oil in a non-stick skillet or wok over medium-high heat.

• 3

  Add the chicken and cook until lightly browned and nearly cooked through, about 4-5 minutes.

• 4

  Push the chicken to the side and add the minced garlic and ginger. Sauté briefly until fragrant, about 30 seconds.

• 5

  Add the chopped onion and red bell pepper; stir-fry for an additional 2-3 minutes until they start to soften.

• 6

  Stir in the cauliflower rice and green peas, continuing to cook until the vegetables are tender, about 3-4 minutes.

• 7

  In a separate bowl, beat the egg and then pour it over the stir-fry, stirring quickly to scramble and combine it evenly.

• 8

  Drizzle the low-sodium soy sauce over the mixture and stir well to ensure all ingredients are evenly coated and heated through.

• 9

  Once the chicken is fully cooked and the flavors meld, remove from heat and serve hot.