NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 tsp avocado oil

1 tsp toasted sesame oil

0.5 cup frozen peas and carrots

3 cloves garlic

1 tbsp tamari

0.25 tsp sea salt

0.25 tsp black pepper

1 stalk green onion

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and dice into small, uniform half-inch cubes.

• 2

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

• 3

  Add the chicken to the skillet in a single layer, seasoning with sea salt and black pepper; cook undisturbed for 3 minutes to develop a golden crust.

• 4

  Stir the chicken and continue cooking for another 2 minutes until fully cooked through, then remove the chicken from the pan and set aside.

• 5

  In the same pan, add the toasted sesame oil along with the minced garlic and frozen peas and carrots, sautéing for 2 minutes until fragrant.

• 6

  Add the cooked jasmine rice to the pan, breaking up any clumps with a spatula, and press it down to let it crisp for 1-2 minutes.

• 7

  Return the cooked chicken to the pan and pour the tamari over the mixture, tossing everything together for 2 minutes until well combined and heated through.

• 8

  Garnish with thinly sliced green onions and serve immediately.