This is surprisingly filling and I even tossed the leftover with some peanut sauce and kale the next day and it was great! I used veggie meat in place of actual chicken and omitted the eggs.
2Tablespoonsof coconut oil (or olive if that's what you have)
3cupsof broccoli florets
10carrots, peeled into wide 'noodles'
1/3cupof coconut aminos or for a cheaper alternative, use low sodium soy sauce
1packageof veggie meat or tofu
Instructions
Heat coconut oil in a large pot then add veggie meat until browned. Add garlic and cook for about 30 seconds
Add all other ingredients and cook until broccoli has softened and some of the soy sauce has absorbed. May sure to keep mixing so the garlic and soy sauce distribute evenly.
Notes
If you’re not a fan of veggie meat, leave it out or add tofu!