NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 large egg

0.25 cup cooked brown rice

0.5 cup frozen peas and carrots

0.25 cup white onion

1 clove garlic

1 tsp fresh ginger

1 tbsp coconut aminos

0.5 tsp toasted sesame oil

0.5 tsp avocado oil

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large cast-iron 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 from the pan and set aside.

• 4

  In the same skillet, whisk the egg and scramble quickly until just set, then remove and place with the chicken.

• 5

  Add the diced white onion to the skillet and sauté for 2 minutes, then stir in the minced garlic, grated ginger, and the frozen peas and carrots.

• 6

  Add the chilled cooked brown rice to the skillet, spreading it out in an even layer to let it crisp and toast for about 2 minutes without stirring.

• 7

  Return the chicken and egg to the skillet, then drizzle with coconut aminos and toasted sesame oil.

• 8

  Toss everything together for another minute until the flavors are well combined and the dish is piping hot.

• 9

  Garnish with thinly sliced green onions and serve immediately.