NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

1 large Egg

0.5 tsp Toasted sesame oil

0.5 cup Frozen peas and carrots

0.25 cup White onion

1 tbsp Tamari

0.25 tsp Garlic powder

0.25 tsp Ginger powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season evenly with the garlic powder, ginger powder, sea salt, and black pepper.

• 2

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

• 3

  Add the seasoned chicken to the hot pan and cook for 5-6 minutes, stirring occasionally, until the pieces are golden brown and fully cooked.

• 4

  Remove the chicken from the pan and set it aside on a plate.

• 5

  In the same pan, add the diced white onion and frozen peas and carrots, sautéing for 3-4 minutes until the onions are translucent and the vegetables are tender.

• 6

  Push the vegetables to the outer edges of the pan and crack the egg into the center, scrambling it quickly until just set.

• 7

  Add the cooked jasmine rice and the reserved chicken back into the pan, stirring all ingredients together.

• 8

  Drizzle the tamari and toasted sesame oil over the mixture and toss over high heat for 2 minutes until the rice is heated through and slightly crispy.