NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Cooked brown rice

1 large Egg

0.5 cup Carrots

0.5 cup Green peas

0.25 cup Green onions

0.5 tsp Avocado oil

0.5 tsp Toasted sesame oil

1.5 tbsp Coconut aminos

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into 1-inch pieces and season evenly with garlic powder, ground ginger, sea salt, and black pepper.

• 2

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

• 3

  Add the seasoned chicken to the pan and sauté for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside on a plate.

• 5

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

• 6

  Push the vegetables to the edge of the pan and crack the egg into the center, scrambling it with a spatula until fully set.

• 7

  Add the cooked brown rice, cooked chicken, coconut aminos, and toasted sesame oil to the pan.

• 8

  Stir-fry all ingredients together for 2-3 minutes until the rice is heated through and slightly toasted.

• 9

  Garnish with sliced green onions and serve immediately while hot.