NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup carrots

0.5 cup frozen peas

0.25 cup green onions

1 tsp olive oil

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, even bite-sized pieces and season with sea salt and black pepper.

• 2

  Heat the olive oil in a large non-stick skillet or wok over medium-high heat.

• 3

  Add the chicken to the skillet and cook until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the diced carrots and sauté for 3-4 minutes until they begin to soften.

• 5

  Stir in the frozen peas, garlic powder, and ground ginger, cooking for another 2 minutes.

• 6

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

• 7

  Add the cooked brown rice and the cooked chicken back into the skillet, tossing everything together.

• 8

  Pour the coconut aminos over the mixture and stir-fry for 2-3 minutes until the rice is heated through and slightly crispy.

• 9

  Garnish with sliced green onions and serve immediately.