NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

0.5 cup frozen peas

0.5 cup shredded carrots

1 tsp toasted sesame 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 tbsp green onions

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry and cut into small, bite-sized cubes.

• 2

  Season the chicken evenly with the garlic powder, ground ginger, sea salt, and black pepper.

• 3

  Heat a large non-stick skillet or wok over medium-high heat and add the toasted sesame oil.

• 4

  Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Stir in the frozen peas and shredded carrots, cooking for 2-3 minutes until the vegetables are tender.

• 6

  Add the cooked brown rice and coconut aminos to the pan, stirring well to combine all ingredients.

• 7

  Spread the mixture in an even layer and let it sit undisturbed for 2 minutes to allow the rice to get slightly crispy.

• 8

  Garnish with sliced green onions and sesame seeds before serving hot.