NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked brown rice

1 large Egg

0.25 cup Carrots

0.25 cup Frozen peas

1 tsp Avocado oil

1 tsp Toasted sesame oil

1 tbsp Tamari

1 clove Garlic

1 tsp Fresh ginger

1 tbsp Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then add it to the skillet, searing until golden brown and cooked through.

• 3

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

• 4

  Lower the heat to medium and add the toasted sesame oil to the same skillet.

• 5

  Add the diced carrots, minced garlic, and grated ginger, sautéing for 2-3 minutes until the vegetables are tender-crisp and fragrant.

• 6

  Push the vegetable mixture to the sides of the skillet and crack the egg into the center, scrambling it quickly until fully set.

• 7

  Stir in the cooked brown rice, frozen peas, and tamari, tossing everything together to combine.

• 8

  Return the cooked chicken to the skillet and stir-fry for an additional 2 minutes until the rice is slightly crispy and the dish is heated through.

• 9

  Remove from heat and garnish with freshly sliced green onions before serving.