NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.25 cup frozen peas

0.25 cup carrots

0.25 cup white onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the pan and cook until golden brown and cooked through, about 5-6 minutes, then remove and set aside.

• 4

  In the same pan, add the diced onion and carrots, sautéing for 3-4 minutes until the vegetables begin to soften.

• 5

  Stir in the minced garlic and fresh ginger, cooking for 1 minute until highly aromatic.

• 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 jasmine rice, frozen peas, and cooked chicken back into the pan.

• 8

  Drizzle with toasted sesame oil and coconut aminos, tossing everything together for 2-3 minutes until the rice is slightly crispy and heated through.