NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 large egg

0.5 cup cooked brown rice

0.5 cup frozen peas and carrots

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

  Cut the chicken breast into small, 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 cook until golden brown and cooked through, about 5-6 minutes, then remove and set aside.

• 4

  In the same skillet, add the diced yellow onion and sauté for 2 minutes until translucent.

• 5

  Add the minced garlic and frozen peas and carrots, stir-frying for another 3 minutes until the vegetables are tender-crisp.

• 6

  Push the vegetables to one side of the skillet and crack the egg into the empty space, scrambling it until fully cooked.

• 7

  Add the cooked brown rice and the cooked chicken back into the skillet.

• 8

  Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing everything together for 2 minutes to heat through and develop a light crust on the rice.

• 9

  Garnish with thinly sliced green onions and serve immediately.