NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

0.25 cup green onions

0.5 tsp avocado oil

0.5 tsp toasted sesame oil

2 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ground ginger

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces and season with sea salt, black pepper, garlic powder, and ground ginger.

• 2

  Heat a large skillet or wok over medium-high heat with the avocado oil.

• 3

  Whisk the egg in a small bowl, pour it into the hot skillet, scramble quickly until just set, then remove the egg and set aside.

• 4

  In the same skillet, add the seasoned chicken and sauté until golden brown and cooked through, about 5-6 minutes.

• 5

  Add the frozen peas and carrots to the skillet with the chicken, stirring for 2 minutes until the vegetables are tender-crisp.

• 6

  Incorporate the cooked brown rice, coconut aminos, and toasted sesame oil, stirring constantly to break up any rice clumps and ensure everything is well-coated.

• 7

  Fold the scrambled egg and sliced green onions back into the rice mixture, cooking for an additional minute until the entire dish is steaming hot.

• 8

  Serve immediately in a bowl, garnishing with extra green onions if desired.