NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice

1 large egg

1 tsp toasted sesame oil

0.25 cup frozen peas

0.25 cup carrots

1 tbsp coconut aminos

1 tsp arrowroot powder

0.25 tsp garlic powder

0.25 tsp ground ginger

1 tbsp 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 small bite-sized pieces.

• 2

  In a small bowl, toss the chicken with sea salt, black pepper, garlic powder, ground ginger, and arrowroot powder until evenly coated.

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and crispy on all sides, approximately 5 to 6 minutes.

• 5

  Push the chicken to one side of the skillet, crack the egg into the cleared space, and scramble until fully cooked.

• 6

  Add the diced carrots and frozen peas to the pan, sautéing for 2 minutes until the vegetables are tender-crisp.

• 7

  Stir in the cooked brown rice and coconut aminos, tossing everything together for another 2 minutes until the rice is heated through and slightly toasted.

• 8

  Garnish with sliced green onions and sesame seeds before serving.