NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 tsp avocado oil

1 tsp toasted sesame oil

0.5 cup frozen peas and carrots

1 stalk scallion

1 tsp fresh ginger

1 clove garlic

1 tbsp tamari

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 dice into small, uniform bite-sized cubes.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the diced chicken to the pan, seasoning with sea salt and black pepper; cook for 5-6 minutes until golden and crispy on all sides.

• 4

  Push the chicken to the outer edges of the pan and add the minced garlic and grated ginger to the center, sautéing for 30 seconds until fragrant.

• 5

  Stir in the cooked brown rice and the frozen peas and carrots, using a spatula to break up any clumps of rice.

• 6

  Drizzle the tamari and toasted sesame oil over the mixture, tossing everything together for 3-4 minutes until the rice is heated through and slightly crisp.

• 7

  Remove the pan from the heat and garnish with thinly sliced scallions and toasted sesame seeds before serving hot.