NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 large egg

0.5 cup cooked brown rice

0.25 cup frozen peas

0.25 cup carrots

0.25 cup white onion

1 tsp avocado oil

0.5 tsp toasted sesame oil

1.5 tbsp coconut aminos

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Pat the chicken breast dry and cut into small, bite-sized pieces, then season with sea salt and black pepper.

• 2

  Finely dice the carrots and white onion, mince the garlic, and grate the fresh ginger.

• 3

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

• 4

  Add the chicken to the skillet and sauté for 4-5 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same pan, add the diced carrots and white onion, cooking for 3 minutes until the vegetables begin to soften.

• 6

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

• 7

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

• 8

  Add the cooked brown rice, frozen peas, and cooked chicken back into the skillet.

• 9

  Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing everything together for 2-3 minutes until the rice is heated through and slightly crisp.

• 10

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