NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Arrowroot starch

1 tsp Avocado oil

0.5 tsp Toasted sesame oil

0.33 cup Cooked brown rice

1 large Egg

1 cup Broccoli florets

0.25 cup Diced carrots

2 tbsp Coconut aminos

1 tsp Grated ginger

1 clove Minced garlic

1 tbsp Sliced green onions

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into bite-sized pieces.

• 2

  In a small bowl, toss the chicken with arrowroot starch, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet and sear for 3-4 minutes per side until golden brown and crispy, then remove and set aside.

• 5

  Add the broccoli and carrots to the same skillet, sautéing for 3 minutes until tender-crisp.

• 6

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

• 7

  Add the cooked brown rice and toasted sesame oil to the skillet, stirring to combine with the vegetables.

• 8

  Push the rice and vegetable mixture to the sides of the pan to create a well in the center.

• 9

  Crack the egg into the well and scramble until fully cooked, then incorporate it into the rice mixture.

• 10

  Return the crispy chicken to the skillet and pour the coconut aminos over the top.

• 11

  Toss everything together for 1 minute to heat through and glaze the ingredients.

• 12

  Garnish with sliced green onions and sesame seeds before serving.