NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 cup cauliflower rice

0.25 cup frozen peas and carrots

1 tsp toasted sesame oil

1 tsp avocado oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tbsp green onions

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the edges are golden and crispy.

• 4

  Push the chicken to one side of the pan and add the minced ginger and garlic to the center; sauté for 30 seconds until fragrant.

• 5

  Add the cooked jasmine rice, cauliflower rice, and frozen peas and carrots to the skillet.

• 6

  Drizzle the coconut aminos and toasted sesame oil over the mixture, tossing everything together for 3-4 minutes until the cauliflower rice is tender and the flavors are well combined.

• 7

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