NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Cooked brown rice

1 large Egg

0.25 cup Carrots

0.25 cup Frozen peas

2 stalk Green onions

1 clove Garlic

0.5 tsp Fresh ginger

1 tsp Avocado oil

0.5 tsp Toasted sesame oil

1 tbsp Tamari

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Dice the chicken into small, uniform pieces and season evenly with sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

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

• 4

  In the same pan, add the diced carrots and frozen peas, sautéing for 3-4 minutes until the carrots are slightly tender.

• 5

  Stir in the minced garlic and grated ginger, cooking for about 30 seconds until the mixture becomes fragrant.

• 6

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

• 7

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

• 8

  Drizzle the tamari and toasted sesame oil over the mixture, stirring constantly for 1-2 minutes to incorporate the flavors.

• 9

  Garnish the dish with thinly sliced green onions and serve while hot.