NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.5 cup frozen peas and carrots

0.25 cup green onions

1 tsp garlic

1 tsp ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Heat a large skillet or wok over medium-high heat with half of the toasted sesame oil.

• 2

  Season the diced chicken breast with sea salt and black pepper, then sear in the hot pan until golden and cooked through.

• 3

  Remove the chicken from the pan and set aside; add the remaining sesame oil to the skillet.

• 4

  Sauté the minced garlic, grated ginger, and frozen peas and carrots for 3-4 minutes until tender.

• 5

  Push the vegetables to the side of the pan, crack the egg into the center, and scramble until fully set.

• 6

  Add the chilled brown rice, cooked chicken, and coconut aminos to the pan, tossing everything together for 2-3 minutes until the rice is slightly crispy.

• 7

  Remove from heat, fold in the sliced green onions, and garnish with sesame seeds before serving.