It’s like takeout but healthier. This Chinese-inspired dish has just 18 grams of carbs with a solid 34 grams of protein. Plus, it packs tons of veggies: peppers, carrots, onion, garlic, scallions, peas, and cauliflower.

ingredients

instructions

• Heat a large, deep skillet over medium-high heat. Add 1 tablespoon oil, then chicken
  and cook until golden brown, 3 to 4 minutes per side; transfer to a cutting board and let
  rest for 6 minutes before slicing.
• Add 2 teaspoons oil to skillet, then eggs, and scramble until just set, 1 to 2 minutes;
  transfer to a bowl.
• Add red pepper, carrot, and onion and cook, stirring often until just tender, 4 to 5
  minutes. Stir in garlic and cook, 1 minute. Toss with scallions and peas.
• Add cauliflower, soy sauce, and rice vinegar and toss to combine. Then let the
  cauliflower sit, without stirring, until beginning to brown 2 to 3 minutes. Toss with sliced
  chicken and eggs