NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.33 cup cooked brown rice

1 large egg

1 tsp toasted sesame oil

1 tsp avocado oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 cup frozen peas and carrots

1 stalk green onion

0.25 tsp sea salt

0.13 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 sear in the pan until golden and cooked through.

• 3

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

• 4

  Stir in the minced ginger, garlic, and frozen peas and carrots, cooking for 2 minutes until the vegetables are tender and fragrant.

• 5

  Add the cooked brown rice, coconut aminos, and toasted sesame oil to the pan, tossing vigorously to combine.

• 6

  Spread the mixture flat and let it cook undisturbed for 2-3 minutes to develop a crispy texture, then garnish with sliced green onions and serve.