NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

1 clove garlic

1 tsp fresh ginger

1 tbsp tamari

1 tsp toasted sesame oil

2 stalks green onion

PREPARATION

• 1

  Dice the chicken breast into small, even bite-sized pieces and toss in a bowl with arrowroot powder, sea salt, and black pepper until well coated.

• 2

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

• 3

  Add the chicken to the hot pan in a single layer and sear for 3-4 minutes until golden and crispy, then flip and cook until cooked through.

• 4

  Push the chicken to one side of the pan, crack the egg into the empty space, and scramble quickly until just set.

• 5

  Add the minced garlic, grated ginger, and frozen peas and carrots to the pan, stirring for 2 minutes until the vegetables are tender.

• 6

  Fold in the cooked brown rice, tamari, and toasted sesame oil, tossing everything together for another 2 minutes until the rice is heated through and slightly toasted.

• 7

  Remove from heat and garnish with thinly sliced green onions before serving warm.