NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 large egg

0.5 cup cooked brown rice

0.25 cup diced carrots

0.25 cup frozen peas

0.25 cup chopped broccoli

1 tbsp coconut aminos

1 tsp toasted sesame oil

0.5 tsp avocado oil

1 tsp minced ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp sliced green onion

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, then remove the chicken and set it aside on a plate.

• 4

  In the same pan, add the diced carrots and chopped broccoli, stirring for 3 to 4 minutes until they are tender-crisp.

• 5

  Stir in the minced garlic, minced ginger, and frozen peas, cooking for 1 minute until the aromatics are fragrant.

• 6

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

• 7

  Add the cooked brown rice and the prepared chicken back into the pan with the vegetables and egg.

• 8

  Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing everything together for 2 minutes to ensure it is heated through and well combined.

• 9

  Garnish the dish with sliced green onions and serve immediately while hot.