NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked brown rice

1 cup cauliflower rice

1 large egg

0.5 cup frozen peas and carrots

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

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

• 2

  Heat a large non-stick skillet or wok over medium-high heat and add half of the toasted sesame oil.

• 3

  Add the chicken to the hot pan in a single layer and sear for 3-4 minutes until golden brown and crispy on the edges, then remove and set aside.

• 4

  Add the remaining sesame oil to the skillet along with the minced garlic and grated fresh ginger, sautéing for 30 seconds until fragrant.

• 5

  Stir in the cauliflower rice and the frozen peas and carrots, cooking for 3-5 minutes until the vegetables are tender and any moisture has evaporated.

• 6

  Push the vegetable mixture to the sides of the pan to create a well in the center and crack the egg into it, scrambling until fully cooked.

• 7

  Add the cooked brown rice, the seared chicken, and the tamari to the pan.

• 8

  Toss everything together over high heat for 2 minutes to allow the flavors to meld and the rice to slightly crisp.

• 9

  Garnish with sliced green onions and serve immediately.