NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked brown rice

1 large Egg

1 tsp Avocado oil

0.5 tsp Toasted sesame oil

0.5 cup Broccoli florets

0.25 cup Shredded carrots

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces.

• 2

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

• 3

  Season the chicken with sea salt and black pepper, then add to the pan and sear until golden brown and cooked through.

• 4

  Push the chicken to the outer edges of the pan and add the minced ginger and garlic to the center, sautéing for 30 seconds until fragrant.

• 5

  Add the broccoli florets and shredded carrots to the pan, stir-frying with the chicken for 3 minutes until the vegetables are tender-crisp.

• 6

  Incorporate the cooked brown rice into the pan, drizzling with tamari and toasted sesame oil while tossing everything together to coat evenly.

• 7

  Create a small well in the center of the rice mixture and crack the egg into it, scrambling until just set before folding it into the rest of the dish.

• 8

  Remove from heat and garnish with thinly sliced green onions before serving.