NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 large egg

0.5 cup cooked brown rice

0.25 cup frozen peas

0.25 cup diced carrots

0.5 tbsp avocado oil

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

2 tbsp 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 mince the garlic and ginger.

• 2

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

• 3

  Add the chicken to the pan, seasoning with sea salt and black pepper, and sauté until golden brown and cooked through.

• 4

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

• 5

  Stir in the diced carrots, frozen peas, minced garlic, and grated ginger, cooking for 2 minutes until the vegetables are tender-crisp.

• 6

  Add the cooked brown rice and coconut aminos to the skillet, tossing vigorously to combine and break up any rice clumps.

• 7

  Cook for another 2-3 minutes until the rice is heated through and slightly toasted.

• 8

  Remove from heat, drizzle with toasted sesame oil, and garnish with thinly sliced green onions before serving.