Makes: 4 servings | Prep: 10min | cook Time: 35min
- Calories: 340
- Protein: 34g
- Carbs: 18g
- Fat total: 13g Saturated Fat 2.5g
1 tbsp. plus 2 teaspoons grapeseed oil
1 lb. boneless, skinless chicken breast, pounded to even thickness
4 large eggs, beaten
2 red peppers, finely chopped
2 small carrots, finely chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped
4 scallions, finely chopped, plus more for serving
1 c. frozen peas, thawed
4 c. cauliflower “rice”
2 tbsp. low-sodium soy sauce
2 tsp. rice vinegar
Kosher salt and pepper
Heat a large, deep skillet over medium-high heat. Add 1 tablespoon oil, then chicken and cook until golden brown, 3 to 4 minutes per side; transfer to a cutting board and let rest for 6 minutes before slicing.
Add 2 teaspoons oil to skillet, then eggs, and scramble until just set, 1 to 2 minutes; transfer to a bowl.
Add red pepper, carrot, and onion and cook, stirring often until just tender, 4 to 5 minutes. Stir in garlic and cook, 1 minute. Toss with scallions and peas.
Add cauliflower, soy sauce, and rice vinegar and toss to combine. Then let the cauliflower sit, without stirring, until beginning to brown 2 to 3 minutes. Toss with sliced chicken and eggs.