YOUR SOLIN GENERATED RECIPE
Sautéed chicken breast and fluffy scrambled eggs tossed with crisp-tender broccoli and peppers in a savory ginger-garlic sauce.
INGREDIENTS
4 oz Chicken breast
2 large Eggs
1 tbsp Avocado oil
1 cup Broccoli florets
0.5 cup Red bell pepper
1 tbsp Coconut aminos
1 tsp Fresh ginger
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Cut the chicken breast into bite-sized 1-inch cubes and season with sea salt and black pepper.
In a small bowl, whisk the eggs until well combined and set aside.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.
Stir in the broccoli florets, diced red bell pepper, minced ginger, and garlic, cooking for 3 minutes until the vegetables are crisp-tender.
Push the chicken and vegetable mixture to one side of the pan and pour the whisked eggs into the empty space.
Gently scramble the eggs until just set, then toss everything together with the coconut aminos to coat evenly.