Ingredients:

6 medium carrots (about 1 pound), peeled

1 pound boneless, skinless chicken breasts

2 tablespoons coconut oil

6 cloves garlic, minced

3 cups broccolini, stalks trimmed to 1-inch long

⅓ cup coconut aminos 

2 eggs

Instructions:

1. Lay the peeled carrots on a cutting board and use a vegetable peeler to create very thin but wide ribbons. Peel down to the core of the carrot, then flip over and continue peeling.
2. Slice the chicken very thinly on a diagonal. Place the oil in a deep saute pan or wok over medium heat to warm. Add the garlic and chicken and stir-fry them for 5 minutes, until the chicken’s white on the outside.
3. Add the broccolini and coconut aminos and cook for 5 more minutes, until the broccolini has softened a bit. Add the carrot noodles and stir-fry for another 5 minutes.
4. Push the stir-fry aside the pan, then crack the eggs into the pan and stir vigorously to scramble them. Let them cook until firm, then mix everything together. Serve immediately.