NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 large egg

0.33 cup cooked brown rice

1 cup broccoli florets

0.5 cup diced carrots

0.25 cup frozen peas

1 tsp sesame oil

1 tsp avocado oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet.

• 3

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

• 4

  In the same skillet, add the carrots and broccoli, sautéing for 3-4 minutes until they are tender-crisp.

• 5

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

• 6

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

• 7

  Add the cooked brown rice, frozen peas, and the cooked chicken back into the skillet.

• 8

  Drizzle with tamari and sesame oil, tossing everything together over high heat for 2 minutes to crisp the rice.

• 9

  Garnish with thinly sliced green onions and serve immediately.