NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.5 cup cooked jasmine rice

1 large egg

1 cup broccoli florets

0.25 cup diced carrots

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp grated 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

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

• 2

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

• 3

  Add the chicken to the pan and sear for 5-6 minutes, turning occasionally, until the exterior is golden and crispy and the meat is cooked through.

• 4

  Add the broccoli florets and diced carrots to the skillet, stir-frying for 3-4 minutes until the vegetables are tender-crisp and vibrant.

• 5

  Push the chicken and vegetables to the outer edges of the pan and crack the egg into the center, scrambling quickly until fully set.

• 6

  Add the cooked jasmine rice, grated ginger, minced garlic, and tamari to the pan, tossing all ingredients together for 2 minutes to incorporate the flavors.

• 7

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