This recipe makes 2 servings.
- 1 1/2 tbsp coconut oil
- 1 tbsp chopped garlic (about 5 cloves)
- 1 whole onion thinly sliced
- 1/2 tbsp chopped ginger
- 1 jalapeño (optional)
- 2 boneless skinless chicken breasts thinly sliced
- 1 cup broccoli florets
- 2 carrots thinly sliced
- 2 cups spinach roughly chopped
- 1 tbsp braggs liquid aminos
- 1 tbsp chopped chive
- 1 tsp salt
Heat a saucepan with 1 tbsp of the coconut oil, medium heat. Add the Garlic, onions, ginger and jalapeño. Cook until softened, about 3 minutes.
Add the chicken, allow this to cook for about 8 minutes, until the chicken is no longer pink, almost fully cooked.
Add the broccoli and the carrots. I used a mini mandolin to get the carrots into paper thin even slices. You can also use a vegetable peeler.
You dont want to overcook these, so cook for about 2 minutes. Add the braggs. Mix well. Then move everything aside, add the 1/2 tbsp coconut oil to the cleared side, add the eggs. Allow the eggs to cook for about a minute. Then combine everything. Add the salt. Stir to mix. Top with the chives and serve,
Thank you so much.
Hope you enjoy this.
You can see my cooking video on instagram @vanitawardrobecoach