NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.25 cup carrots

1 tsp sesame oil

1 tsp avocado oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

2 tbsp green onions

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the pan and sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside.

• 5

  In the same pan, add the broccoli florets and shredded carrots, sautéing for 3 minutes until tender-crisp.

• 6

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until highly aromatic.

• 7

  Add the cold brown rice to the skillet, pressing it down slightly to allow the bottom to crisp for 2 minutes.

• 8

  Return the chicken to the pan and drizzle with tamari and sesame oil.

• 9

  Toss everything together for 1 minute to ensure the flavors are well combined and the rice is heated through.

• 10

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