NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup frozen peas

0.25 cup diced carrots

1 tsp sesame oil

1 tbsp coconut aminos

1 tsp grated ginger

1 clove garlic

1 stalk green onion

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the seasoned chicken to the pan and cook, stirring occasionally, until golden brown and fully cooked through, about 5 to 6 minutes.

• 4

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

• 5

  Incorporate the diced carrots and frozen peas into the mixture, sautéing for 2 to 3 minutes until the vegetables are tender-crisp.

• 6

  Add the minced garlic and grated ginger to the center of the pan, cooking for 30 seconds until the aroma is released.

• 7

  Fold in the cooked brown rice and drizzle with coconut aminos, tossing everything together and pressing the rice against the pan for 2 minutes to achieve a slight crisp.

• 8

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