NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup diced carrots

0.5 cup frozen peas

2 stalks green onions

1 tsp avocado oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and cook until golden brown and cooked through, approximately 5 to 7 minutes.

• 4

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

• 5

  In the same pan, add the diced carrots and sauté for 3 minutes until they begin to soften.

• 6

  Stir in the minced garlic, ginger, and frozen peas, cooking for another 2 minutes until the aromatics are fragrant.

• 7

  Push the vegetable mixture to the side of the pan and crack the egg into the center, scrambling it until fully set.

• 8

  Add the cooked brown rice and the reserved chicken back into the pan with the vegetables and egg.

• 9

  Pour the coconut aminos over the mixture and toss everything together for 2 to 3 minutes until the rice is heated through.

• 10

  Garnish the dish with sliced green onions and serve immediately while hot.