NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup cooked jasmine rice

1.5 cup cauliflower rice

1 large egg

0.5 cup snap peas

1 tsp toasted sesame oil

0.5 tsp avocado oil

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper, then add to the skillet.

• 3

  Sear the chicken for 5-6 minutes until golden brown and cooked through, then push to one side of the pan.

• 4

  Crack the egg into the empty side of the pan and scramble quickly until just set.

• 5

  Add the cauliflower rice, cooked jasmine rice, and chopped snap peas to the skillet, stirring to combine with the chicken and egg.

• 6

  Stir-fry the mixture for 3-4 minutes until the cauliflower rice is tender and the jasmine rice begins to toast.

• 7

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, grated ginger, and minced garlic.

• 8

  Pour the sauce over the rice mixture and toss for 1 minute to coat everything evenly and allow the flavors to meld.

• 9

  Remove from heat, garnish with sesame seeds, and serve immediately.