NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

1 tsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp tamari

1 clove garlic

1 tsp fresh ginger

2 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces.

• 2

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

• 3

  Add the chicken pieces to the pan and sauté until they are golden brown and fully cooked through.

• 4

  Add the minced garlic and grated ginger to the skillet, stirring for 30 seconds until fragrant.

• 5

  Toss in the frozen peas and carrots, cooking for 2-3 minutes until they are tender and bright.

• 6

  Push the chicken and vegetables to the perimeter of the pan and crack the egg into the center.

• 7

  Scramble the egg until just set, then incorporate it into the rest of the mixture.

• 8

  Add the cooked brown rice, tamari, and toasted sesame oil to the pan, tossing vigorously to combine and heat through.

• 9

  Season with sea salt and black pepper, then garnish with sliced green onions before serving.