NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup frozen peas and carrots

1 clove garlic

2 whole green onions

1 large egg

0.5 cup cooked jasmine rice

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

PREPARATION

• 1

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

• 2

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

• 3

  Add the seasoned chicken to the pan and sauté until golden brown and cooked through, then remove and set aside.

• 4

  In the same pan, add the frozen peas and carrots, minced garlic, and the white parts of the sliced green onions, sautéing until fragrant.

• 5

  Push the vegetables to the side, crack the egg into the center, and scramble until just set.

• 6

  Add the cooked jasmine rice and the cooked chicken back into the pan, breaking up any clumps of rice with a spatula.

• 7

  Pour in the coconut aminos and toasted sesame oil, tossing everything together for 2-3 minutes until the rice is slightly toasted and hot.

• 8

  Garnish with the sliced green onion tops and serve immediately.