NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 large egg

0.25 cup brown rice

1 cup cauliflower rice

0.5 cup peas and carrots

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

2 tbsp green onions

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-6 minutes, then remove from the pan and set aside.

• 4

  In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 5

  Add the cauliflower rice, cooked brown rice, and the peas and carrots to the pan, stirring frequently for 3-4 minutes until the cauliflower is tender.

• 6

  Push the rice and vegetable mixture to one side of the pan and crack the egg into the empty space, scrambling it until fully set.

• 7

  Return the cooked chicken to the pan and pour in the tamari and toasted sesame oil.

• 8

  Toss everything together until well combined and heated through.

• 9

  Remove from heat and garnish with sliced green onions before serving.