NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 tsp toasted sesame oil

0.5 tsp extra virgin olive oil

0.5 cup frozen peas and carrots

2 stalk green onions

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces and season with sea salt and black pepper.

• 2

  Heat the extra virgin olive 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, then remove chicken from the pan and set aside.

• 4

  Lower the heat to medium and add the toasted sesame oil, minced garlic, grated ginger, and frozen peas and carrots to the same pan.

• 5

  Sauté the vegetables for 3 minutes until tender, then push them to one side of the pan.

• 6

  Crack the egg into the empty side of the pan and scramble quickly with a spatula until fully set.

• 7

  Add the cooked brown rice and tamari to the pan, stirring everything together and pressing the rice down to allow it to crisp for 2 minutes.

• 8

  Return the cooked chicken to the pan and toss with sliced green onions and sesame seeds until well combined and heated through.