NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked jasmine rice

1 large egg

1 tsp avocado oil

1 tsp toasted sesame oil

0.5 cup frozen peas and carrots

0.25 cup green onions

1.5 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ground ginger

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces.

• 2

  Season the chicken with sea salt, black pepper, garlic powder, and ground ginger.

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and fully cooked through, then remove from the pan and set aside.

• 5

  In the same skillet, add the frozen peas and carrots, cooking for 3-4 minutes until they are tender and any excess moisture has evaporated.

• 6

  Push the vegetables to the outer edges of the pan to create a well in the center, then crack the egg into the middle.

• 7

  Whisk the egg quickly with a spatula until scrambled and just set, then incorporate it into the vegetables.

• 8

  Add the cooked jasmine rice and the cooked chicken back into the skillet.

• 9

  Pour the coconut aminos over the mixture and stir-fry for 2-3 minutes, allowing the rice to get slightly crispy.

• 10

  Remove from heat, drizzle with the toasted sesame oil, and garnish with sliced green onions before serving.