NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 large Egg

0.5 cup Cooked brown rice

0.25 cup Frozen peas

0.25 cup Diced carrots

1 tsp Avocado oil

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 clove Garlic

0.5 tsp Fresh ginger

2 stalks Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and dice into bite-sized pieces, then season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet in a single layer and sear until golden brown and cooked through, approximately 5-6 minutes, then remove and set aside.

• 4

  In the same skillet, add the diced carrots and sauté for 2-3 minutes before stirring in the frozen peas, minced garlic, and grated ginger until fragrant.

• 5

  Add the cooked brown rice to the skillet, breaking up any clumps, and stir-fry with the vegetables for 3 minutes until the rice begins to crisp slightly.

• 6

  Push the rice and vegetable mixture to one side of the skillet and crack the egg into the empty space, scrambling it quickly until just set.

• 7

  Return the chicken to the pan and pour in the coconut aminos and toasted sesame oil, tossing everything together to coat evenly.

• 8

  Garnish the skillet with thinly sliced green onions and serve immediately while hot.