NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 large egg

0.5 cup cooked brown rice

1 tsp avocado oil

1 tsp toasted sesame oil

0.5 cup frozen peas and carrots

1 tbsp tamari

1 clove garlic

1 tsp fresh ginger

2 stalks green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  In the same skillet, add the frozen peas and carrots, minced garlic, and grated ginger, sautéing for 3 minutes until the vegetables are tender.

• 5

  Push the vegetables to one side of the skillet and crack the egg into the empty space, scrambling it quickly until just set.

• 6

  Add the cooked brown rice and the cooked chicken back into the skillet, stirring everything together.

• 7

  Drizzle the tamari and toasted sesame oil over the mixture, tossing constantly for 2 minutes to ensure the rice gets slightly crispy.

• 8

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