NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 large eggs

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

PREPARATION

• 1

  Pat the chicken breast dry and dice into bite-sized pieces, seasoning 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 sauté for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 4

  In the same pan, add the broccoli florets and diced red bell pepper, sautéing for 3-4 minutes until they are vibrant and crisp-tender.

• 5

  Push the vegetables to the edges of the pan and crack the eggs into the center, scrambling them until just firm.

• 6

  Add the minced garlic and grated ginger to the pan, stirring for 30 seconds until fragrant.

• 7

  Fold in the cooked brown rice, the reserved chicken, and any accumulated juices.

• 8

  Drizzle with toasted sesame oil and coconut aminos, tossing everything together for 2 minutes until the rice is heated through and slightly toasted.

• 9

  Serve immediately while hot.