The flavors are bold and full of taste. Simple spices like black pepper, ginger, and garlic can transform a dish when used properly.
- 1/2 tsp. coconut oil x 3
- 2 eggs
- 1 lb. boneless, skinless chicken breasts, cubed
- 1/4 tsp. black pepper
- 6 asparagus spears, chopped
- 1 small white onion, diced
- 3 carrots, roughly chopped
- 1 cup broccoli, roughly chopped
- 1/4 tsp. ground ginger
- 1/4 tsp. garlic salt
- 1 cup dry quinoa, cooked and cooled
- 2 TBS. tamari sauce
In a medium frying pan, melt 1/2 tsp. coconut oil over medium-high heat. In a small bowl, whisk the eggs with a fork and pour in the frying pan. Let the eggs cook for about 1 minute without mixing them, like you are making an omelet. Flip the eggs over and cook for another 30 seconds. Transfer the eggs to a cutting board and chop then up into 1/4 inch pieces. Like so~
After the eggs are done, melt another 1/2 tsp. coconut oil in the frying pan. Add the cubed chicken breast pieces and cook them until done. Sprinkle on the black pepper and cook for 1 minute. Remove the chicken from the pan and set aside.
Melt the last 1/2 tsp. coconut oil in the pan and add in the asparagus, onion, carrots, broccoli, ginger, and garlic salt. Cook the veggies on medium heat until tender.
Now, mix in the eggs, chicken and cooked quinoa. Stir together gently.
Just before serving, drizzle on the tamari sauce.
Serve while still hot.