NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 large Egg

0.5 cup Brown rice

0.25 cup Carrots

0.25 cup Frozen peas

2 stalks Green onions

1 clove Garlic

0.5 tsp Fresh ginger

0.25 tbsp Avocado oil

0.5 tsp Toasted sesame oil

2 tbsp Coconut aminos

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 and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, whisk the egg and scramble quickly until just set, then remove and set aside with the chicken.

• 5

  Add the carrots to the pan and sauté for 2 minutes, then add the minced garlic, grated ginger, and frozen peas, cooking for another minute until fragrant.

• 6

  Add the chilled cooked brown rice to the skillet, breaking up any clumps with a spatula.

• 7

  Pour in the coconut aminos and toasted sesame oil, tossing everything together for 3 minutes until the rice is heated through and slightly crispy.

• 8

  Fold the cooked chicken, scrambled egg, and sliced green onions back into the rice mixture.

• 9

  Toss one final time to combine and serve immediately.