Yields 6 servings
2 TBS avocado oil
2 TBS grassfed butter
1 bag of riced cauliflower, frozen (roughly 4 cups)
75 grams green peppers
90 grams yellow peppers
2 cups steamed broccoli
1/2 tsp onion powder
1/2 tsp garlic powder
salt & pepper to taste
Saute peppers in avocado oil, add steamed broccoli and then scamble eggs in pan within mixture. Add spices and steamed cauliflower. If it’s dry add the butter. Optional: add sriracha for more flavor! Serve with grilled chicken.
Easy Grilled Chicken:
- 2 pounds boneless, skinless chicken tenders
- 2 tablespoons Kirkland no salt seasoning*
- pink salt to taste
Grill chicken until temperature reaches 165 degrees.
*If you don’t have no salt seasoning, just use sprinkle garlic powder, onion powder, ground cumin, paprika, and black pepper on chicken.