NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.25 cup frozen peas

0.25 cup diced carrots

1 tsp sesame oil

1 tsp avocado oil

1 tbsp tamari

0.5 tsp honey

1 clove garlic

0.5 tsp fresh ginger

1 tbsp green onions

0.5 tsp toasted sesame seeds

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and season evenly with sea salt and black pepper.

• 2

  Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

• 3

  Add the chicken to the skillet in a single layer and cook undisturbed for 3 minutes to develop a golden crust.

• 4

  Flip the chicken and cook for another 2-3 minutes until completely cooked through, then remove from the pan and set aside.

• 5

  Lower the heat to medium and add the sesame oil to the same skillet along with the diced carrots and frozen peas.

• 6

  Sauté the vegetables for 3-4 minutes until the carrots are tender and the peas are bright green.

• 7

  Stir in the minced garlic and grated fresh ginger, cooking for just 30 seconds until the aromatics are fragrant.

• 8

  Add the cooked brown rice to the skillet, spreading it out and pressing down firmly to allow the bottom to crisp for 2 minutes.

• 9

  In a small bowl, whisk together the tamari and honey, then drizzle the mixture over the rice and stir to combine.

• 10

  Return the cooked chicken to the pan, toss with the green onions and sesame seeds, and serve immediately while hot.