Chicken Stir-Fry Breakfast
Nutrition per serving
| Calories | 476 kcal |
| Protein | 37.6 g |
| Carbs | 15.5 g |
| Fats | 30.9 g |
| Saturated Fat | 6.6 g |
| Monounsaturated Fat | 12.5 g |
| Polyunsaturated Fat | 3.1 g |
| Sugars | 3.2 g |
| Fiber | 9.1 g |
| Sodium | 667 mg |
Ingredients
| Egg(s) | |
| water, tap, drinking | |
| Coconut Oil | |
| Asparagus | |
| Red Bell Pepper (capsicum) | |
| Garlic | |
| Olive(s) | |
| Table Salt | |
| Avocado | |
| Chicken Breast | |
| Slivered Almonds |
1. Wash asparagus and cut into 2-inch long pieces.
2. Mince the garlic.
3. Slice the olives.
4. Whisk egg and water in a small mixing bowl. Set aside.
5. Cook the chicken breast; and cut into small dice.
6. Heat coconut oil in a skillet over medium-high heat and saute asparagus, garlic and bell pepper.
7. Stir in diced cooked chicken breast, olives and beaten egg. Stir frequently and cook until the egg is set, vegetables are crisp tender and the chicken is just heated through. Season to taste with salt and ground black pepper.
8. Transfer chicken mixture to a serving platter and top with slivered almonds and sliced avocado just before serving.