NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.25 cup frozen peas

0.25 cup diced carrots

1 tsp avocado oil

1 tbsp coconut aminos

1 tsp toasted sesame oil

0.25 tsp garlic powder

1 stalk green onion

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the pan and sauté for 5-6 minutes until golden brown and cooked through, then transfer the chicken to a plate.

• 4

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

• 5

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

• 6

  Add the cooked jasmine rice and the cooked chicken back into the pan with the vegetables and egg.

• 7

  Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing constantly for 2-3 minutes until the rice is heated through and slightly crispy.

• 8

  Remove from heat and garnish with thinly sliced green onions before serving warm.