NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.25 cup diced carrots

0.25 cup frozen peas

0.25 cup diced white onion

0.5 tsp toasted sesame oil

0.5 tsp avocado oil

2 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh grated ginger

1 stalk green onion

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, then remove from the pan.

• 3

  Add the toasted sesame oil to the same skillet and sauté the carrots, white onion, and frozen peas until the onions are translucent.

• 4

  Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.

• 5

  Push the vegetable mixture to the sides of the skillet, crack the egg into the center, and scramble until fully set.

• 6

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

• 7

  Pour the coconut aminos over the mixture and toss everything together for 2 minutes until the rice is well-coated and slightly crispy.

• 8

  Garnish with thinly sliced green onions and serve immediately.