NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked brown rice

1 large egg

0.25 cup frozen peas

0.25 cup carrots

1 tsp garlic

0.5 tsp ginger

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

0.25 cup green onions

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into small, bite-sized pieces and season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and sauté until golden brown and cooked through, approximately 5-6 minutes, then remove and set aside.

• 4

  In the same pan, add the diced carrots and frozen peas, cooking for 3 minutes until the carrots begin to soften.

• 5

  Stir in the minced garlic and grated ginger, sautéing for 30 seconds until the mixture is highly fragrant.

• 6

  Push the vegetables to one side of the pan, crack the egg into the empty space, and scramble until just set.

• 7

  Add the chilled cooked brown rice and the cooked chicken back into the pan, spreading it out in an even layer.

• 8

  Let the rice sit undisturbed for 2 minutes to allow the bottom to become slightly crispy, then toss to combine.

• 9

  Drizzle the coconut aminos and toasted sesame oil over the mixture, stirring well to coat every grain.

• 10

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