NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken

0.5 cup cooked jasmine rice

1 tsp extra virgin olive oil

0.25 cup red bell pepper

0.25 cup yellow onion

1 clove garlic

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp green onion

PREPARATION

• 1

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 2

  Add the ground chicken to the skillet, breaking it into small crumbles with a wooden spoon, and cook until no longer pink.

• 3

  Add the red bell pepper and yellow onion to the pan, sautéing for about 4 minutes until the vegetables are soft and slightly browned.

• 4

  Stir in the garlic, sea salt, and black pepper, cooking for 1 minute until the aroma is released.

• 5

  Move the chicken and vegetables to the edges of the skillet and add the cooked jasmine rice to the center, pressing it down with a spatula.

• 6

  Allow the rice to cook undisturbed for 3 minutes until a golden-brown crust forms on the bottom.

• 7

  Drizzle the coconut aminos over the mixture and toss everything together, ensuring the crispy bits of rice are distributed throughout.

• 8

  Remove from heat and top with fresh green onions before serving warm.