NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup riced cauliflower

1 large egg

0.5 cup frozen peas and carrots

0.25 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ground ginger

1 tbsp green onions

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat a large non-stick skillet over medium-high heat with half of the toasted sesame oil.

• 2

  Season the cubed chicken breast with sea salt, black pepper, garlic powder, and ground ginger.

• 3

  Add the chicken to the skillet and sear until golden brown and cooked through, then remove and set aside.

• 4

  Add the remaining sesame oil to the pan along with the cauliflower rice and frozen peas and carrots, sautéing until tender.

• 5

  Push the vegetables to the side of the pan, crack the egg into the space, and scramble until fully set.

• 6

  Add the cooked brown rice, coconut aminos, and the cooked chicken back into the skillet.

• 7

  Toss everything together for 2 minutes until the rice is slightly crispy and the flavors are well combined.

• 8

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