NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup frozen peas

0.25 cup carrots

2 stalks green onions

1 tsp sesame oil

1 tsp avocado oil

1.5 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the pan and cook until golden brown and cooked through, then remove and set aside.

• 4

  In the same pan, add sesame oil, minced garlic, and grated fresh ginger, sautéing until fragrant.

• 5

  Add the diced carrots and frozen peas to the pan, stir-frying for 3-4 minutes until the carrots are tender.

• 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 brown rice and the cooked chicken back into the pan, drizzling the coconut aminos over the top.

• 8

  Stir everything together over high heat for 2 minutes to combine flavors, then garnish with sliced green onions before serving.