If there is one skill you could learn that would support your health and fitness goals more than any other, it would be cooking. If you haven’t heard the phrase, “Abs are created in the kitchen”, it is true. If you can make good nutritious food that supports your goals and tastes good, you’ve got a huge advantage.
So if you find yourself exhausted around dinner time, before you order take out here is a better option. This recipe took me a total of 25 minutes to prep, cook, clean the cookware, and serve.
What you’ll need:
-2 skinless chicken breasts
-2 japanese eggplants
-1 large zuchinni
-1 small carrot
-1/4 white onion
-2 stalks green onion
-1 cup dry rice
-1 tabls Coconut oil
-Soy sauce (preferably gluten free)
-1 skillet
-1 small pot
-1 cooking utensil
First pour the rice in the small pot and cover it with about 1/2″ of water. Bring it to a boil and reduce heat to low (with the lid on)
Then chop all the veggies and put them on a plate.
Then cut up all the chicken into 1/2″x 1″ pieces
Heat the pan, and throw in the the coconut oil, the chicken, the onions, and the carrots.
As the chicken cooks half way through, add the zuchinni and the eggplant.
As the the veggies are almost all cooked through, add the green onions and about 4 tbls soy sauce. Cook for about 5 more minutes, then plate and serve.
Make sure you portion it out based on the nutrition plan you are following. The nutrition total on the stirfry:
Approx 100grams protein, 26 grams fat, lots of fiber and a few carbs from the veggies. The rice totals 50grams per cooked cup.
This whole pan made 2 meals for me. Each of about 50grams protein, 13 grams fat, and carbs depending on how much rice I ate.
You can also make this stirfry with other lean meats, such as lean steak or pork. Get creative, and have fun while you cook!