NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.25 cup frozen peas

0.25 cup carrots

1 tsp avocado oil

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 stalk green onion

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season evenly with the garlic powder, sea salt, and black pepper.

• 2

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat and add the chicken, cooking until golden brown and cooked through.

• 3

  Add the diced carrots and frozen peas to the skillet, sautéing for 3 to 4 minutes until the vegetables are tender but still vibrant.

• 4

  Push the chicken and vegetable mixture to the outer edges of the pan to create a well in the center.

• 5

  Crack the egg into the center of the pan and scramble it quickly with a spatula until it is fully set, then incorporate it into the rest of the mixture.

• 6

  Add the cooked jasmine rice and coconut aminos to the skillet, tossing frequently for 2 minutes to ensure the rice is heated through and well-coated.

• 7

  Remove the skillet from the heat, drizzle with the toasted sesame oil, and garnish with thinly sliced green onions before serving.