NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup frozen peas

0.25 cup diced carrots

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 clove garlic

0.5 tsp grated ginger

1 stalk green onion

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small bite-sized pieces and season evenly 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 from the pan and set aside.

• 4

  In the same skillet, add the toasted sesame oil along with the diced carrots and frozen peas, cooking until the carrots are tender.

• 5

  Stir in the minced garlic and grated ginger, sautéing for about 30 seconds until the aromatics are fragrant.

• 6

  Push the vegetable mixture to one side of the pan and crack the egg into the empty space, scrambling it quickly until fully set.

• 7

  Add the cooked brown rice, the cooked chicken, and the coconut aminos back into the skillet.

• 8

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

• 9

  Garnish with thinly sliced green onions and serve immediately.