NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 large Egg

0.5 cup Frozen peas and carrots

2 stalks Green onions

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into small cubes 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 pan and cook until golden and no longer pink, then transfer to a plate.

• 4

  Add the remaining sesame oil to the pan along with the minced garlic, grated ginger, and frozen peas and carrots.

• 5

  Sauté the vegetables for 3-4 minutes until tender-crisp.

• 6

  Push the vegetables to the edge of the pan and crack the egg into the center, scrambling until fully cooked.

• 7

  Add the cooked brown rice, seared chicken, and coconut aminos back into the pan.

• 8

  Toss everything together for 2 minutes until the rice is heated through and fragrant.

• 9

  Remove from heat and top with thinly sliced green onions before serving.