Recipe:

2.5 lbs. boneless skinless chicken thighs

1 cup water

1 package frozen peas and carrots

1 small package of mushrooms

1 bunch green onions

1 whole onion chopped

4 large eggs

2 cups dry brown rice

1/2 cup Tamari sauce

1 tsp garlic powder

Salt/pepper

Directions:

Sauté veggies in the grapeseed oil until tender. Prepare rice according to package instructions. Boil chicken thighs in water until cooked. Chop chicken and set aside with water from pot. Scramble eggs. Add the chicken and water, rice and eggs. Mix Tamari sauce and seasoning and stir!

Macros:

P 23, F 12, C 28 for 1 cup