Servings: 5

5 boneless skinless chicken breasts, diced and cooked 5 boneless skinless chicken breasts, diced and cooked
2 cups cooked broccoli florets 2 cups cooked broccoli florets
4 cups cooked brown rice 4 cups cooked brown rice
3/8 cup Lawry’s teriyaki sauce 3/8 cup Lawry’s teriyaki sauce
4 eggs scrambled 4 eggs scrambled
1 tsp minced garlic 1 tsp minced garlic
1 tsp minced onion 1 tsp minced onion
1 tsp chives 1 tsp chives
Pepper to taste Pepper to taste
 

Cut your chicken in small 1 inch pieces. Spray large skillet with olive oil spray, add chicken and seasonings, except chives. Cook until done. Add in your cooked rice and cooked broccoli, as well as the chives. Mix all together then slowly add teriyaki sauce. After heated through make a good size hole in the center of the skillet and pour in your scrambled eggs. Let them cook well before turning over. Once almost completely cooked, mix into entire skillet. Heating thoroughly for a couple more minutes. Makes 5 servings.

1sp on purple plan (For the teriyaki sauce)  1sp on purple plan (For the teriyaki sauce)