NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 large egg

0.5 cup brown rice

0.25 cup frozen peas

0.25 cup carrots

0.25 cup yellow onion

1 clove garlic

1 tsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, even 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 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 4

  In the same pan, add the diced onion and carrots, sautéing for 3-4 minutes until the onions are translucent and the carrots are slightly tender.

• 5

  Stir in the minced garlic and frozen peas, cooking for another minute until fragrant.

• 6

  Push the vegetables to one side of the pan and pour the whisked egg into the empty space, scrambling until just set.

• 7

  Add the cooked brown rice and the cooked chicken back into the pan, breaking up any clumps of rice with a spatula.

• 8

  Pour the coconut aminos over the mixture and toss everything together for 2 minutes to allow the flavors to meld and the rice to crisp slightly.

• 9

  Remove from heat and drizzle with toasted sesame oil before serving.