In a large sauce-pan on medium-high heat, place the chopped chicken breasts. Add a small amount of avocado oil to prevent sticking. Cook for approximatly 10 minutes or until the chicken is fully cooked. Place the chicken in a bowl and set aside.
In the same pan, place the chopped broccoli and asparagus. Add more avocado oil is necessary. Sautee the vegetabes on medium-high heat. Add water if needed to soften them quicker. I like to add ½ cup at a time. Cook for 10 minutes.
Next, add in the onion, and carrots for an additional 5 minutes.
Add the cauliflower rice and chicken and continue to cook.
Add the broth, garlic powder, coconut aminos, sesame oil and sea salt.
Add the whisked eggs and mix quickly.
Top with red pepper flakes and enjoy.
