1. 1. Cook white rice according to package instructions.

2. 2. In a large skillet, cook diced onion, bacon, and chicken breast halves until the chicken is no longer pink inside.

3. 3. Add cherry tomatoes, zucchini, baby carrots, and sweet potatoes to the skillet and cook until vegetables are tender-crisp.

4. 4. Season with black pepper, garlic salt, and minced garlic.

5. 5. In a separate pan, scramble eggs until cooked through.

6. 6. Serve the chicken and vegetable stir-fry over a bed of garlic-infused white rice, topped with scrambled eggs.