NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

0.25 cup white onion

1 clove garlic

0.5 tsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 stalk green onion

PREPARATION

• 1

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan and sauté until golden brown and cooked through, approximately 5 to 6 minutes, then remove and set aside.

• 4

  In the same skillet, add the diced white onion, minced garlic, and frozen peas and carrots, cooking until the onion is translucent and the vegetables are tender.

• 5

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

• 6

  Stir in the chilled cooked brown rice, the prepared chicken, coconut aminos, and toasted sesame oil.

• 7

  Toss all ingredients together for 2 to 3 minutes until the rice is heated through and develops a slightly crispy texture.

• 8

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