NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 large Egg

0.5 cup Cooked brown rice

0.5 cup Frozen peas and carrots

0.25 cup Green onions

1 clove Garlic

1 tsp Fresh ginger

1 tbsp Tamari

0.5 tsp Toasted sesame oil

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Whisk the egg in a small bowl, pour into the skillet, scramble until just set, then remove and set aside.

• 3

  Add the diced chicken breast to the skillet, seasoning with half the salt and pepper, and cook until golden and cooked through.

• 4

  Stir in the minced garlic, grated ginger, and frozen peas and carrots, sautéing for 2 minutes until the vegetables are tender.

• 5

  Add the cooked brown rice and the remaining salt and pepper, pressing down to let the rice crisp slightly in the pan for 3 minutes.

• 6

  Return the scrambled egg to the skillet and drizzle with tamari and toasted sesame oil.

• 7

  Toss everything together until well combined and garnish with sliced green onions before serving.