NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large egg

0.5 cup cooked brown rice

0.5 cup diced carrots

0.5 cup frozen peas

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

2 stalks green onions

PREPARATION

• 1

  In a large skillet or wok, heat the avocado oil over medium-high heat.

• 2

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

• 3

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

• 4

  In the same pan, add the diced carrots and frozen peas, sautéing for 3-4 minutes until the carrots are tender-crisp.

• 5

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

• 6

  Push the vegetables to the side of the pan and pour the whisked egg into the center, scrambling until just set.

• 7

  Add the cooked brown rice, sautéed chicken, coconut aminos, and toasted sesame oil back into the pan.

• 8

  Toss all ingredients together for 2 minutes over high heat to incorporate the flavors and lightly crisp the rice.

• 9

  Garnish with sliced green onions and serve immediately.