NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

1 large Egg

0.5 cup Zucchini

0.25 cup Yellow onion

0.25 cup Carrots

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Avocado oil

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Green onions

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast to the pan and season with sea salt, black pepper, garlic powder, and ground ginger.

• 3

  Sauté the chicken for 5-7 minutes until cooked through and golden brown on all sides, then remove from the pan and set aside.

• 4

  In the same pan, add the diced zucchini, yellow onion, and shredded carrots, sautéing for 3-4 minutes until they begin to soften.

• 5

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

• 6

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

• 7

  Toss all ingredients together for 2-3 minutes, allowing the rice to toast slightly and the flavors to meld.

• 8

  Garnish with thinly sliced green onions and serve immediately.