NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.5 cup brown rice

0.5 cup peas and carrots

2 stalk scallions

1 clove garlic

1 tsp fresh ginger

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Whisk the egg in a small bowl and set aside.

• 3

  Heat avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden and cooked through, about 5-6 minutes, then remove from the pan.

• 4

  In the same pan, add the whisked egg and scramble quickly until set. Remove and set aside with the chicken.

• 5

  Add the garlic, ginger, and the white parts of the scallions to the pan, sautéing for 1 minute until fragrant.

• 6

  Stir in the frozen peas and carrots, cooking for 2-3 minutes until tender.

• 7

  Add the cooked brown rice, chicken, and egg back into the pan. Pour in the coconut aminos and toss everything together to combine and heat through.

• 8

  Remove from heat and drizzle with toasted sesame oil. Garnish with the green parts of the scallions before serving.