NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

0.25 cup white onion

0 tsp avocado oil

0 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ground ginger

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

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

• 2

  Add the diced chicken breast to the skillet, seasoning with sea salt and black pepper, and sauté until golden brown and cooked through.

• 3

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

• 4

  In the same skillet, add the diced white onion and frozen peas and carrots, cooking until the onion is translucent and the vegetables are tender.

• 5

  Push the vegetables to the outer edges of the skillet and crack the egg into the center, scrambling it until just set.

• 6

  Add the chilled cooked brown rice, the cooked chicken, garlic powder, and ground ginger back into the skillet.

• 7

  Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing frequently for 3 minutes until the rice is heated through and slightly crispy.

• 8

  Garnish with freshly sliced green onions and serve immediately.