NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.5 cup cooked jasmine rice

2 tsp avocado oil

0.5 cup carrots

0.5 cup frozen peas

1 tbsp tamari

1 stalk green onion

0.25 tsp garlic powder

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 garlic powder, sea salt, and black pepper.

• 2

  Heat one teaspoon of avocado oil in a large non-stick skillet or wok over medium-high heat until shimmering.

• 3

  Add the seasoned chicken to the pan and sauté for 5-6 minutes until golden brown and cooked through, then transfer to a plate.

• 4

  Add the remaining teaspoon of avocado oil to the same pan along with the diced carrots and frozen peas, cooking for 3 minutes until tender.

• 5

  Stir in the cooked jasmine rice and tamari, pressing the rice into the pan for 2 minutes to allow it to develop a light, crispy texture.

• 6

  Create a small well in the center of the rice mixture, crack the egg into it, and scramble gently until fully set.

• 7

  Fold the chicken and sliced green onions back into the medley, tossing everything together until heated through and fragrant.