NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.5 cup cooked brown rice

1 large egg

1 tsp toasted sesame oil

1 tbsp tamari

0.25 cup frozen peas and carrots

1 stalk green onion

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.

• 3

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until the edges are golden brown and crispy and the meat is cooked through.

• 4

  Remove the chicken from the pan and set aside on a plate.

• 5

  In the same pan, crack the egg and scramble it quickly until set, then push it to one side of the skillet.

• 6

  Add the cooked brown rice and the frozen peas and carrots to the empty side of the pan, stir-frying for 3 minutes until the vegetables are tender and the rice is heated through.

• 7

  Return the crispy chicken to the pan and drizzle with the toasted sesame oil and tamari.

• 8

  Toss all ingredients together for 1 minute to allow the flavors to meld and the sauce to glaze the chicken.

• 9

  Remove from heat and garnish with thinly sliced green onions and sesame seeds before serving hot serving.