NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup riced cauliflower

0.25 cup frozen peas

0.25 cup diced carrots

1 tsp sesame oil

1 tsp avocado oil

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sauté for 5-7 minutes until golden brown and cooked through, then remove and set aside.

• 4

  In the same skillet, add the riced cauliflower and diced carrots, sautéing for 3-4 minutes until the vegetables begin to soften.

• 5

  Stir in the cooked brown rice and frozen peas, cooking for another 2 minutes until everything is heated through.

• 6

  Return the chicken to the pan and drizzle with coconut aminos and sesame oil, tossing well to combine and develop a savory aroma.

• 7

  Garnish with toasted sesame seeds and sliced green onions before serving warm.