And, you basically just throw everything into your slow-cooker.
This makes for an easy, family-friendly dinner, that covers all of your macronutrients, too.
Approximately 6 servings
2 cups leftover brown rice (you could also sub quinoa instead of brown rice)
2 tbsp. organic coconut oil
2 tbsp. coconut aminos or Bragg's liquid aminos (soy sauce substitute)
1/2 tsp. freshly ground black pepper
1/4 teaspoon Pink Himalayan salt
1/2 of a diced yellow onion
2-3 cups of leftover vegetables (I used carrots, onions, celery, and asparagus)
2-3 cups of leftover cooked chicken, shredded or chopped
1-2 eggs (with no shell)
Mix everything together, and cook on high for 2-3 hours, or on low for 3-4 hours. You are simply cooking the egg(s) and heating everything up. This is SO good and I love having the leftovers in the fridge afterwards, too!
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If you give this recipe a try, please let me know! I would love to hear how it went, and if you came up with any variations as well!
ALL THE BEST,