NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 tsp sesame oil

1 tsp avocado oil

0.25 cup frozen peas

0.25 cup carrots

1 tbsp coconut aminos

1 clove garlic

0.5 tsp fresh ginger

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and dice into small, uniform cubes.

• 2

  Season the chicken cubes evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside on a plate.

• 6

  In the same skillet, add the diced carrots and sauté for 3 minutes until they begin to soften.

• 7

  Add the chilled cooked brown rice to the pan, breaking up any clumps and pressing it down firmly to allow the bottom to crisp up for 2 minutes.

• 8

  Stir in the frozen peas, minced garlic, and grated ginger, cooking for an additional 2 minutes until fragrant.

• 9

  Return the cooked chicken to the skillet and drizzle with the coconut aminos and sesame oil.

• 10

  Toss all ingredients together for 1 minute to well incorporate the flavors and garnish with thinly sliced green onions before serving.