NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 large egg

0.5 cup cooked brown rice

0.5 tbsp avocado oil

0.25 cup frozen peas and carrots

1.5 tbsp coconut aminos

1 clove garlic

0.5 tsp fresh ginger

2 stalks green onions

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the seasoned chicken to the pan and sauté until golden brown and cooked through, then remove the chicken and set it aside on a plate.

• 4

  In the same pan, add the minced garlic and grated ginger, sautéing for about 30 seconds until highly fragrant.

• 5

  Stir in the frozen peas and carrots, cooking for 2 minutes until they are tender-crisp.

• 6

  Push the vegetables to the outer edges of the pan and crack the egg into the center, scrambling it quickly until just set.

• 7

  Add the cooked brown rice and the reserved chicken back into the pan, tossing thoroughly with the vegetables and egg.

• 8

  Drizzle the coconut aminos over the mixture and stir-fry for an additional 2-3 minutes until the rice is heated through and slightly toasted.

• 9

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