NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked jasmine rice

1 large egg

1 cup frozen peas and carrots

2 cloves garlic

1 tsp fresh ginger

2 stalks green onion

1 tbsp tamari

0.5 tsp sesame oil

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5-6 minutes, then remove chicken from the pan and set aside.

• 4

  In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until aromatic.

• 5

  Add the frozen peas and carrots to the skillet, cooking for 3-4 minutes until tender and heated through.

• 6

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

• 7

  Return the cooked chicken to the skillet and add the cooked jasmine rice, tamari, and sesame oil.

• 8

  Toss everything together over high heat for 2 minutes to allow the flavors to meld and the rice to slightly crisp.

• 9

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