Leaner Tip: Substitute white rice with grated cauliflower to reduce recipe by ~200 calories per cup.


  • 2.25 cups of cauliflower
  • 2 whole eggs and 8 oz of chicken breast (or 6 whole eggs)
  • 1/2 cup of red bell peppers (any color is ok)
  • 1/4 cup of scallions
  • 4 tsp of low sodium soy sauce
  • 1 tsp of black pepper


  • To make the rice, grate the cauliflower. Set aside.
  • Add 1 tsp extra virgin olive oil to a non-stick pan. Saute the bell peppers for 2-3 min. Then add the cauliflower and continue to sauté for another 1-2 min. Set aside.
  • Cut up the chicken into 1/2″ cubes and sauté on a non-stick pan for 7-10 minutes on medium low heat. Set aside.
  • Mix the raw eggs in a bowl until throughly blended. Add 1 tsp of olive oil to a non-stick pan. Scramble the eggs for 2-3 mins until fully cooked. Then add in the chicken, cauliflower rice, bell peppers, scallions, and soy sauce. Feel free to add in additional salt and black pepper for taste.

Serving Size: 2