NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked brown rice

1 large egg

0.5 cup carrots

0.5 cup frozen peas

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

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 skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy, then remove from the pan and set aside.

• 4

  In the same skillet, add the remaining sesame oil along with the diced carrots and sauté for 3 minutes until slightly softened.

• 5

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

• 6

  Push the vegetables to the side of the pan, crack the egg into the empty space, and scramble until fully cooked.

• 7

  Add the cooked brown rice, frozen peas, and cooked chicken back into the skillet.

• 8

  Pour the coconut aminos over the mixture and toss everything together for 2 minutes until the rice is heated through and the peas are bright green.

• 9

  Garnish with thinly sliced green onions and serve immediately.