Ingredients

• 2 tsp extra virgin olive oil
• 1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
• 1 tsp minced fresh ginger
• 1 clove of garlic, minced
• 12 oz package of frozen riced cauliflower
• 1 cup frozen peas and carrots
• 2 eggs, lightly beaten
• 2 TBSP soy sauce
• sliced green onions

Directions

1. In a nonstick skillet heat oil over medium high. Cook chicken until no longer pink. Add ginger and garlic; cook and stir 2-3 minutes more. Remove mixture from skillet.
2. Add to skillet cauliflower rice along with peas and carrots. Cook 4-5 minutes until just tender, stirring occasionally. Make a well in center of veggies and add eggs. Cook 1 minute, then stir to scramble and cook through. Stir eggs into vegetables.
3. Stir in chicken mixture and add soy sauce.
4. Top with sliced green onions.
5. Enjoy!
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