NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 cup frozen peas

0.25 cup diced carrots

1 tsp minced garlic

0.5 tsp grated ginger

2 whole green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat a large non-stick skillet or wok over medium-high heat and lightly coat with a small amount of avocado oil spray if needed.

• 3

  Whisk the egg in a small bowl, pour into the hot skillet, scramble quickly until just set, then remove and set aside.

• 4

  In the same skillet, add the chicken pieces and sauté until golden brown and cooked through, approximately 5-6 minutes.

• 5

  Add the diced carrots, frozen peas, minced garlic, and grated ginger to the skillet with the chicken, stirring frequently for 2-3 minutes until the vegetables are tender-crisp.

• 6

  Incorporate the cooked brown rice and toasted sesame oil, pressing the rice down to ensure it gets slightly crispy and heated through.

• 7

  Pour the coconut aminos over the mixture and toss everything together until the rice is evenly coated and steaming.

• 8

  Fold the scrambled egg back into the rice and garnish with thinly sliced green onions before serving.