NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup carrots

0.25 cup frozen peas

2 whole green onions

0.5 tsp avocado oil

0.5 tsp toasted sesame oil

2 tbsp coconut aminos

0.5 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 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 the avocado oil in a large non-stick skillet or wok over medium-high heat.

• 3

  Whisk the egg in a small bowl, pour it into the hot skillet, and scramble quickly until set. Remove the egg from the pan and set aside.

• 4

  In the same skillet, add the diced chicken and cook for 5-6 minutes until golden brown and cooked through. Remove the chicken and set aside.

• 5

  Add the diced carrots to the skillet and sauté for 3 minutes until slightly softened. Stir in the frozen peas and white parts of the sliced green onions.

• 6

  Add the chilled brown rice to the skillet, breaking up any clumps with a spatula. Let the rice sit undisturbed for 1-2 minutes to develop a slight crisp.

• 7

  Return the chicken and scrambled egg to the pan. Pour the coconut aminos and toasted sesame oil over the mixture.

• 8

  Toss everything together for another 2 minutes until well combined and heated through.

• 9

  Garnish with the green parts of the sliced green onions before serving.