NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 large Egg

0.5 cup Cooked brown rice

0.25 cup Diced carrots

0.25 cup Frozen peas

2 stalks Green onions

1 clove Garlic

0.5 tsp Fresh ginger

1 tsp Avocado oil

1 tbsp Tamari

0.25 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut 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 4-5 minutes until golden brown and cooked through, then remove and set aside.

• 4

  In the same pan, add the diced carrots and sauté for 2 minutes before adding the minced garlic, grated ginger, and frozen peas.

• 5

  Push the vegetables to one side of the pan 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 pan, stirring everything together to combine.

• 7

  Drizzle with tamari and toasted sesame oil, then toss for 2 minutes to allow the rice to crisp slightly.

• 8

  Garnish with sliced green onions and serve immediately while hot.