NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 large Egg

0.5 cup Broccoli florets

0.25 cup Carrots

0.25 cup Frozen peas

0.5 tsp Avocado oil

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 clove Garlic

0.5 tsp Fresh ginger

1 stalk Green onion

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and finely chop the broccoli and carrots.

• 2

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

• 3

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

• 4

  In the same pan, add the broccoli, carrots, minced garlic, and grated ginger, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 5

  Push the vegetables to one side of the pan, crack the egg into the empty space, and scramble until fully set.

• 6

  Add the cooked brown rice, frozen peas, and cooked chicken back into the pan.

• 7

  Drizzle the tamari and toasted sesame oil over the mixture, tossing everything together for 2 minutes to heat through and develop a slight char on the rice.

• 8

  Garnish with thinly sliced green onions and serve immediately.