1. 1 cooking spray
2. 4 large egg white
3. ¹⁄₂ cup scallion, chopped, green and white parts
4. 2 medium garlic cloves, minced
5. 12 oz boneless skinless boneless, skinless chicken breast, cut into 1/2-inch cubes
6. ¹⁄₂ cup carrot, diced
7. 2 cup cooked brown rice, kept hot
8. ¹⁄₂ cup frozen green peas, thawed
9. 3 tbsp low-sodium soy sauce

1. Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
2. Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.
3. Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute.

Notes:

• Prep 10 min
• Cook 15 min
• Ready 25 min

Nutritional Information

Serving Size: 1 (194 g) | Servings Per Recipe: 6 |  SmartPoints: 4

Amount Per Serving

• Calories 179
• Calories from Fat 19
• Total Fat 2g 3%
• Saturated Fat 0g 2%
• Cholesterol 36mg 12%
• Sodium 403mg 16%
• Total Carbohydrate 21g 7%
• Dietary Fiber 3g 11%
• Sugars 2g 8%
• Protein 18g 35%

inspired by Food.com