NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 large Egg

1.5 cup Cauliflower rice

0.25 cup Frozen peas

0.25 cup Carrots

1 tsp Toasted sesame oil

1 tsp Avocado oil

1 tbsp Coconut aminos

1 tsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Green onion

0.25 tsp Sea salt

0.25 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 add it to the pan and sear until golden and cooked through.

• 3

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

• 4

  Add the diced carrots, frozen peas, minced garlic, and grated ginger to the pan, sautéing for 2-3 minutes until the vegetables are tender-crisp.

• 5

  Stir in the cauliflower rice and cook for an additional 3-4 minutes, allowing it to soften slightly while maintaining a firm texture.

• 6

  Drizzle the coconut aminos, rice vinegar, and toasted sesame oil over the mixture, tossing everything together to coat evenly.

• 7

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