NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.5 cup cooked brown rice

1 cup cauliflower rice

0.5 cup frozen peas and carrots

0.5 large Egg egg

0.25 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.5 tsp sesame seeds

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into small, bite-sized pieces and season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 4

  Stir in the minced garlic and grated ginger, cooking for 30 seconds until the aroma is released.

• 5

  Add the cauliflower rice and frozen peas and carrots, sautéing for 3-4 minutes until the moisture evaporates.

• 6

  Incorporate the cooked brown rice and coconut aminos, tossing everything together to combine and heat through.

• 7

  Push the rice mixture to the sides of the pan, crack the egg into the center, and scramble until just set.

• 8

  Mix the scrambled egg into the rice and garnish with sliced green onions and sesame seeds before serving.