NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.25 cup frozen peas

0.25 cup carrots

1.5 tsp avocado oil

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

PREPARATION

• 1

  Dice the chicken breast into small, uniform cubes and season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and sear until golden brown and cooked through, about 5-6 minutes, then remove and set aside.

• 4

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

• 5

  Stir in the diced carrots and frozen peas, cooking for 2-3 minutes until the vegetables are tender yet vibrant.

• 6

  Push the vegetables to the side of the pan, crack the egg into the center, and scramble until just set.

• 7

  Add the cooked rice and seared chicken back into the pan, breaking up any rice clumps with a spatula.

• 8

  Drizzle with coconut aminos and toasted sesame oil, tossing everything together for 2 minutes to develop a slight char.

• 9

  Garnish with thinly sliced green onions and serve immediately.