NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

0.5 tsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp tamari

0.5 cup frozen peas and carrots

1 large egg

1 clove garlic

1 tsp fresh ginger

1 stalk green onion

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season evenly with sea salt and black pepper.

• 2

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat until shimmering.

• 3

  Add the diced chicken to the pan and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 4

  Push the chicken to the perimeter of the pan and crack the egg into the center, scrambling quickly until fully set.

• 5

  Add the frozen peas and carrots, minced garlic, and grated ginger to the pan, sautéing for 2 minutes until the vegetables are tender and fragrant.

• 6

  Incorporate the cooked jasmine rice, tamari, and toasted sesame oil, stirring constantly for 3 minutes to allow the rice to crisp slightly.

• 7

  Remove from heat and garnish with thinly sliced green onions and sesame seeds before serving hot.