NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice

1 large egg

0.5 tsp avocado oil

0.5 tsp toasted sesame oil

0.5 cup peas and carrots

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

2 stalks green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and cook until golden brown and cooked through, about 5-6 minutes, then remove from the pan and set aside.

• 4

  In the same pan, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 5

  Add the cooked brown rice to the pan, spreading it out in an even layer; let it sit undisturbed for 2 minutes to develop a crispy texture.

• 6

  Push the rice to one side of the pan and crack the egg into the empty space, scrambling it until just set.

• 7

  Stir in the frozen peas and carrots, the cooked chicken, and the tamari, tossing everything together for 2 minutes.

• 8

  Drizzle with the toasted sesame oil and garnish with sliced green onions before serving warm.