NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 large Egg

1 tsp Avocado oil

0.5 tsp Toasted sesame oil

0.25 cup Frozen peas and carrots

1 clove Garlic

0.5 tsp Fresh ginger

1 tbsp Tamari

1 whole Green onion

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove the chicken and set it aside on a plate.

• 4

  In the same skillet, add the frozen peas and carrots, minced garlic, and grated ginger, sautéing for 2 minutes until the aromatics are fragrant.

• 5

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

• 6

  Add the cooked brown rice, the prepared chicken, tamari, and toasted sesame oil back into the skillet.

• 7

  Toss all ingredients together frequently for 2-3 minutes, allowing the rice to slightly crisp and the flavors to meld.

• 8

  Remove from heat, garnish with thinly sliced green onions, and serve immediately.