NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup carrots

0.25 cup frozen peas

0.25 cup green onions

1 clove garlic

0.5 tsp fresh ginger

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the pan and sauté until golden brown and cooked through, then remove the chicken and set it aside on a plate.

• 4

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

• 5

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until the aromatics are fragrant.

• 6

  Push the vegetable mixture to the edges of the pan and crack the egg into the center, scrambling it quickly until just set.

• 7

  Add the cooked brown rice and the prepared chicken back into the pan, using a spatula to break up any rice clumps.

• 8

  Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing everything together for 2 minutes until well combined and heated through.

• 9

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