NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 large Egg

0.5 cup Cooked brown rice

0.5 cup Carrots

0.5 cup Frozen peas

1 tsp Sesame oil

1 tsp Avocado oil

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic

1 tsp Ginger

2 stalks Green onions

PREPARATION

• 1

  Dice the chicken breast into small, uniform pieces and season them evenly with sea salt and black pepper.

• 2

  Heat the avocado oil in a large cast-iron skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the chicken to the skillet and cook for 5 to 6 minutes, stirring occasionally, until the pieces are golden brown and cooked through.

• 4

  Push the chicken to the outer edges of the skillet and crack the egg into the center, scrambling it quickly until fully set.

• 5

  Add the diced carrots, frozen peas, minced garlic, and grated ginger to the pan, sautéing for 3 minutes until the vegetables are tender-crisp.

• 6

  Incorporate the cooked brown rice, coconut aminos, and sesame oil, stirring constantly to break up any rice clumps.

• 7

  Continue to cook for another 2 to 3 minutes until the rice is heated through and develops a slightly crispy texture.

• 8

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