NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.5 tsp sesame oil

0.5 tsp avocado oil

0.25 cup frozen peas and carrots

1 tbsp coconut aminos

1 tsp sesame seeds

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces and season evenly 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 sauté until golden brown and cooked through, approximately 5 to 6 minutes, then push to one side of the pan.

• 4

  Crack the egg into the empty side of the pan and scramble quickly until fully set before mixing with the chicken.

• 5

  Incorporate the minced garlic, grated ginger, and frozen peas and carrots, sautéing for 2 minutes until the vegetables are tender and fragrant.

• 6

  Add the cooked jasmine rice, coconut aminos, and sesame oil to the skillet, stirring constantly for 3 minutes to allow the rice to crisp slightly.

• 7

  Garnish the dish with thinly sliced green onions and toasted sesame seeds just before serving hot.