NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 clove garlic

0.5 tsp fresh ginger

0.5 cup frozen peas and carrots

1 large egg

0.5 cup cooked brown rice

1 tbsp coconut aminos

1 tsp sesame oil

1 stalk green onions

0.5 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry and toss in a bowl with arrowroot starch, sea salt, and black pepper until evenly coated.

• 2

  Heat avocado oil in a large skillet or wok over medium-high heat and sear the chicken until golden brown and cooked through.

• 3

  Add the minced garlic, grated ginger, and frozen peas and carrots to the skillet, sautéing for 2-3 minutes until the vegetables are tender.

• 4

  Push the chicken and vegetables to one side of the pan and crack the egg into the empty space, scrambling until just set.

• 5

  Stir in the cooked brown rice, coconut aminos, and sesame oil, tossing everything together for 2 minutes to allow the flavors to meld.

• 6

  Remove from heat and garnish with sliced green onions and sesame seeds before serving.