2 spray(s) cooking spray
4 large egg white(s)
1/2 cup(s) scallion(s), chopped, green and white parts
2 medium garlic clove(s), minced
12 oz uncooked boneless, skinless chicken breast, cut into 1/2-inch cubes
1/2 cup(s) carrot(s), diced
2 cup(s) cooked brown rice, regular or instant, kept hot
1/2 cup(s) frozen green peas, thawed
3 tbsp low-sodium soy sauce
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.
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.
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Yields about 1 cup per serving/3 points