NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked jasmine rice

1 cup riced cauliflower

0.25 cup frozen peas

0.25 cup diced carrots

1 large egg

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp ginger powder

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  Dice the chicken breast into small, even bite-sized pieces and season with sea salt, black pepper, garlic powder, and ginger powder.

• 2

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

• 3

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5-6 minutes, then remove from the pan and set aside.

• 4

  In the same skillet, add the remaining sesame oil along with the diced carrots and riced cauliflower, sautéing for 3-4 minutes until slightly softened.

• 5

  Push the vegetables to one side of the pan and crack the egg into the empty space, scrambling it until fully set before mixing with the vegetables.

• 6

  Add the cooked jasmine rice, frozen peas, and cooked chicken back into the skillet.

• 7

  Pour the coconut aminos over the mixture and toss everything together for 2-3 minutes until the rice is heated through and slightly crispy.

• 8

  Garnish with sliced green onions and sesame seeds before serving hot.