NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp toasted sesame oil

0.25 cup frozen peas

0.25 cup carrots

0.25 cup white onion

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onion

PREPARATION

• 1

  Season the cubed chicken breast evenly with sea salt, black pepper, garlic powder, and ground ginger.

• 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 pan and cook until golden brown and cooked through, about 5-6 minutes, then remove and set aside.

• 4

  In the same pan, add the remaining sesame oil along with the diced onion, carrots, and peas, sautéing until the vegetables are tender-crisp.

• 5

  Push the vegetables to the side of the pan, crack the egg into the center, and scramble until just set.

• 6

  Add the cooked jasmine rice and the cooked chicken back into the pan, drizzling everything with the coconut aminos.

• 7

  Toss all ingredients together over high heat for 2 minutes until the rice is slightly crispy and the flavors are well-combined.

• 8

  Garnish with sesame seeds and fresh chopped green onions before serving immediately.