Serving Size 1 cup
I calculate approx 160 calories per serving
Ingredients
- cooking spray
- 4-6 large eggs/whites
- 2 tbsp butter
- 4-6 scallions, chopped, green and white parts
- 2 tablespoons minced garlic
- 12 oz uncooked boneless, skinless chicken breast, cut into ½ inch cubes (I use precooked cubed frozen chicken breast)
- 1- 16oz bag frozen mixed vegetables (carrots, peas, green beans, corn)
- 4 cups cooked brown rice, regular or instant (I use 2 cups of uncooked instant brown rice to yield 4 cups cooked)
- 3-6 Tbsp low-sodium soy sauce (I am much more generous than this with the soy sauce but careful not to overdo it because you can add more to your individual portion)
- Greek Seasoning
- Salt & Pepper
Instructions
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add eggs/whites and cook, until scrambled, stirring frequently, about 2 to 3 minutes.
Remove from pan and set aside.
Add butter to skillet and coat the bottom. Add scallions, garlic and chicken. Sauté until chicken is golden brown and cooked through, stirring frequently, about 5 minutes. Season with greek seasoning. Add mixed vegetables and saute. I often cover it to help it steam more and not get so dry.
Stir in reserved cooked egg, cooked brown rice, and soy sauce; cook until heated through and season with more salt and pepper to your preference. Be careful not to overdo it because soy sauce is salty too. I am careful not to overdo the soy sauce and add more to my individual serving.
This is a Weight Watchers recipe that I adjusted to make easier and fit our taste buds!
Enjoy!!
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