NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice

0.25 cup peas

0.25 cup carrots

0.25 cup green onions

1 tsp sesame oil

1 tbsp tamari

0.5 tbsp arrowroot powder

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 clove garlic

1 tsp ginger

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sear until the exterior is golden-brown and crispy, then remove and set aside.

• 4

  In the same skillet, add the sesame oil, minced garlic, and grated ginger, stirring for 30 seconds until fragrant.

• 5

  Add the diced carrots and peas to the pan, sautéing for 2-3 minutes until the carrots begin to soften.

• 6

  Stir in the cooked brown rice and tamari, pressing the rice down to ensure it gets slightly toasted in the pan.

• 7

  Return the crispy chicken to the skillet and toss everything together to combine and heat through.

• 8

  Garnish the dish with sliced green onions and sesame seeds before serving.