NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked brown rice

1 large egg

1 tsp avocado oil

0.25 cup diced carrots

0.25 cup frozen peas

1 clove minced garlic

1 tsp grated fresh ginger

2 tbsp coconut aminos

1 tsp toasted sesame oil

2 stalks sliced green onions

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly 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 until golden brown and cooked through, approximately 5-6 minutes, then remove and set aside.

• 4

  In the same pan, add the diced carrots, minced garlic, and grated ginger, sautéing for 2 minutes until fragrant.

• 5

  Push the vegetables to the outer edges of the pan and crack the egg into the center, scrambling it quickly until just set.

• 6

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

• 7

  Pour the coconut aminos and toasted sesame oil over the mixture, tossing constantly for 2-3 minutes until the rice is slightly toasted and everything is well combined.

• 8

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