NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup frozen peas and carrots

2 tbsp green onions

1 tsp toasted sesame oil

1 tsp avocado oil

1 tbsp tamari

0.25 tsp garlic powder

0.25 tsp ground ginger

1 tsp toasted sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and dice into bite-sized pieces, then season evenly with sea salt, black pepper, garlic powder, and ground ginger.

• 2

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

• 3

  Add the seasoned chicken to the skillet in a single layer and sear until golden brown and cooked through, approximately 5 to 7 minutes.

• 4

  Remove the cooked chicken from the pan and set it aside on a plate; lower the heat to medium and add the toasted sesame oil.

• 5

  Toss in the frozen peas and carrots, sautéing for 2 to 3 minutes until they are vibrant and tender-crisp.

• 6

  Add the chilled cooked brown rice to the skillet, breaking up any clumps with a spatula, and drizzle with tamari.

• 7

  Press the rice down firmly into the pan and let it sit undisturbed for 2 minutes to develop a delicious, crispy texture.

• 8

  Return the chicken to the pan, add the sliced green onions, and toss everything together until well combined and heated through.

• 9

  Garnish the dish with toasted sesame seeds and serve immediately while the rice is perfectly crackling.