Healthy Chicken Stir Fry

This recipe is a no brainer, but I often find myself with recipe block and cooking the same thing three times a week.  Usually my idea of throwing a recipe together ends up resulting in some sort of a huge bowl of pasta.  I'm always looking for different ways to cook up chicken, and my go-to has been Stir Fry.

Stir Fry is so easy: All you need is a few vegetables and any meat of your choice (or no meat if you're about that life...I'm not).  I just use whatever I have in the fridge, chop it up, and get to stir fryin'.

For this recipe, I used 2 handfuls of baby carrots, broccoli, mushrooms and 2 chicken breasts.  I also like to add 2 eggs into the mix, but I've been told that this is a little weird, so feel free to leave them out.  It makes the stir fry feel a little more like fried rice, but I don't mind!

Cut your chicken into small pieces, cook, and brown.  While your chicken is browning, put your rice on the stove -- I always use brown rice.  Once your chicken is brown, add your vegetables and whatever sauce/marinade of your choice.  To lower the calories, use just a little bit of ponzu sauce or soy sauce and let simmer.

I always add my spinach last and then cover the skillet on a low heat.

Once your rice is done, combine the two in your skillet and serve.  That's it!  

To amp this up, I occasionally add shrimp, or if I'm feeling really fancy, I'll do a combination of chicken, steak, and shrimp.  

Modify this with any veggies, meat, or sauce of your choice.