NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.5 cup cooked brown rice

0.25 cup frozen peas

0.25 cup diced carrots

0.25 cup diced white onion

1 clove garlic

1 tsp fresh ginger

0.5 tbsp avocado oil

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 stalk green onion

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 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 sauté for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 4

  In the same pan, add the diced white onion, diced carrots, and frozen peas, cooking for 3-4 minutes until the onion is translucent.

• 5

  Stir in the minced garlic and fresh ginger, sautéing for 30 seconds until the fragrant aroma fills the kitchen.

• 6

  Push the vegetables to one side of the pan, crack the egg into the empty space, and scramble quickly until just set.

• 7

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

• 8

  Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing everything together for 2 minutes to develop a slight crisp on the rice.

• 9

  Garnish with sliced green onions and serve immediately while hot.