Lemon Pepper Chicken & Broccoli W/Cashews

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   1. Rice: heat a pot over medium high heat and drizzle with olive oil. pour rice into pot. add red pepper flakes, garlic powder and lemon pepper. toast rice for about 5 min. Pour 2 cups of hot water over rice. let rice come to a boil, then cover and turn heat to low.

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   2. heat wok or large non stick skillet over high heat. drizzle with olive oil and add chicken tenders. cook for about 5 minutes on each side.

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   3. while chicken is cooking, chop broccoli florets into small pieces. (you can thinly slice stalks of broccoli to use in stir fry too.) chop bell pepper into small bite size pieces. thinly slice garlic cloves.

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   4. remove chicken from wok. add eggs to wok, scramble and remove from wok.

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   5. add in broccoli and bell peppers. sprinkle with a few pinches of red pepper flakes. cook veggies for about 10 minutes stirring everything together a few times.

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   6. push veggies to the sides of wok, take 2 handfuls of cashews, crush them in hands and drop into wok. add sliced garlic and mix everything together.

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   7. chop chicken into bite size pieces and add back to wok. add eggs and mix everything together.

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   8. make a well in center of wok again (push everything up the sides) and scoop rice into center. add zest of lemon and drizzle a little soy sauce over wok, mix everything together.

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   Now Eat!

* Per serving · 4 servings · Values may vary.