NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.5 cup frozen peas and carrots

2 whole green onions

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ginger powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the seasoned chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 6 minutes.

• 4

  Stir in the frozen peas and carrots and cook for an additional 2 minutes until the vegetables are tender.

• 5

  Push the chicken and vegetable mixture to one side of the skillet and crack the egg into the cleared space, scrambling it until fully set.

• 6

  Add the chilled jasmine rice and coconut aminos to the pan, stirring everything together and pressing the rice down for 2 minutes to develop a slight crisp.

• 7

  Remove the skillet from the heat, drizzle with toasted sesame oil, and garnish with thinly sliced green onions and sesame seeds before serving.