NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked brown rice

1 large Egg

0.5 cup Frozen peas and carrots

2 stalk Green onions

0.5 tbsp Avocado oil

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Sauté the chicken until it is golden brown and cooked through, approximately 5 to 7 minutes, then remove the chicken from the pan and set aside.

• 4

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

• 5

  Push the vegetables to the side of the skillet and pour the whisked egg into the empty space, scrambling until just set.

• 6

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

• 7

  Toss all ingredients together for 2 to 3 minutes over high heat until the rice is well-coated and heated through.

• 8

  Garnish with sliced green onions and serve immediately.