NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup carrots

0.5 cup frozen peas

1 tsp avocado oil

1 tbsp tamari

0.25 tsp garlic powder

0.25 tsp ground ginger

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the diced chicken breast evenly with sea salt, black pepper, garlic powder, and ground ginger.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the chicken to the skillet and cook until golden brown and fully cooked through, approximately 5 to 7 minutes.

• 4

  Remove the chicken from the pan and set it aside on a clean plate.

• 5

  In the same skillet, add the diced carrots and frozen peas, sautéing for 3 to 4 minutes until the carrots are tender-crisp.

• 6

  Push the vegetables to the edge of the pan and crack the egg into the center, scrambling it quickly until fully set.

• 7

  Add the cooked brown rice, tamari, and the reserved chicken back into the skillet with the vegetables and egg.

• 8

  Stir-fry all ingredients together for 2 to 3 minutes until the rice is heated through and develops a slightly crispy texture.

• 9

  Garnish the dish with sliced green onions and serve immediately.