NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large Egg egg

0.5 cup frozen peas and carrots

0.5 tsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 cup green onions

0.5 tsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform 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 until shimmering.

• 3

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

• 4

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

• 5

  Add the frozen peas and carrots along with the cooked brown rice, pressing the rice down to ensure it gets crispy and toasted.

• 6

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

• 7

  Return the chicken to the pan and stir everything together.

• 8

  Drizzle with coconut aminos and toasted sesame oil, tossing well to coat all ingredients evenly.

• 9

  Garnish with sliced green onions and toasted sesame seeds before serving warm.