NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 tbsp arrowroot powder

1 tsp toasted sesame oil

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas

1 tbsp coconut aminos

1 clove garlic

1 tsp fresh ginger

2 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and toss in a small bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, crack the egg and scramble quickly until just set, then remove and set aside with the chicken.

• 5

  Add the minced garlic, grated ginger, and frozen peas to the pan, sautéing for 2 minutes until the aromatics are fragrant and peas are tender.

• 6

  Stir in the cooked brown rice and coconut aminos, pressing the rice down into the pan for 2-3 minutes to allow it to crisp slightly.

• 7

  Fold the cooked chicken and scrambled egg back into the rice mixture, tossing to combine, and garnish with fresh sliced green onions before serving.