NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.25 cup cooked brown rice

0.5 cup cauliflower rice

0.5 cup frozen peas and carrots

0.5 tbsp avocado oil

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Add the frozen peas and carrots along with the cauliflower rice, sautéing for 3-4 minutes until the moisture from the cauliflower has evaporated.

• 6

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

• 7

  Add the cooked brown rice and the cooked chicken back into the skillet.

• 8

  Drizzle with coconut aminos and toasted sesame oil, tossing everything together for 2 minutes to allow the flavors to meld and the rice to slightly crisp.

• 9

  Garnish with thinly sliced green onions and serve immediately.