NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup cooked brown rice

1 large egg

0.5 cup carrots

0.25 cup frozen peas

2 stalks green onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp avocado oil

0.5 tsp toasted sesame oil

2 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, even pieces and season lightly with sea salt and black pepper.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 3

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 4

  Stir in the diced carrots and frozen peas, cooking for another 3 minutes until the carrots are slightly tender.

• 5

  Add the minced garlic and grated fresh ginger, sautéing for about 60 seconds until fragrant.

• 6

  Push the chicken and vegetable mixture to the outer edges of the skillet to create an opening in the center.

• 7

  Crack the egg into the center of the pan and scramble it until just set, then incorporate it into the rest of the mixture.

• 8

  Add the cooked brown rice, coconut aminos, and toasted sesame oil to the skillet.

• 9

  Toss all ingredients together for 2-3 minutes, allowing the rice to heat through and absorb the savory flavors.

• 10

  Season with the remaining sea salt and black pepper, then garnish with thinly sliced green onions before serving warm.