NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

1 tsp avocado oil

0.5 tsp toasted sesame oil

1 tbsp tamari

1 clove garlic

0.5 tsp fresh ginger

2 whole green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season evenly with 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 skillet and sauté until golden brown and cooked through, approximately 5 to 6 minutes.

• 4

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until the mixture is highly aromatic.

• 5

  Add the frozen peas and carrots to the pan, stirring frequently for 2 to 3 minutes until they are tender and bright.

• 6

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

• 7

  Incorporate the chilled brown rice, tamari, and toasted sesame oil, tossing all ingredients together until the rice is heated through and well-coated.

• 8

  Thinly slice the green onions, garnish the dish, and serve immediately while hot.