NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 tsp avocado oil

1 tsp toasted sesame oil

1 cup broccoli florets

0.25 cup diced carrots

1 clove garlic

0.5 tsp fresh ginger

2 tbsp coconut aminos

1 tbsp sliced green onions

0.5 tsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan in a single layer and cook undisturbed for 3 minutes to develop a golden crust, then flip and cook for another 2-3 minutes until fully cooked.

• 4

  Remove the chicken from the pan and set aside on a plate.

• 5

  In the same pan, add the broccoli florets and diced carrots, sautéing for 3-4 minutes until they are tender-crisp.

• 6

  Add the minced garlic and grated ginger to the vegetables, stirring constantly for 30 seconds until fragrant.

• 7

  Push the vegetables to the side and add the cooked jasmine rice, toasted sesame oil, and coconut aminos to the center of the pan.

• 8

  Press the rice down and let it sit for 1 minute to crisp up, then toss everything together.

• 9

  Return the cooked chicken to the skillet and stir for 1 minute to incorporate and heat through.

• 10

  Garnish the dish with sliced green onions and toasted sesame seeds before serving hot.