NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Brown rice

1 cup Broccoli florets

0.25 cup Carrots

1 tsp Avocado oil

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 clove Garlic

0.5 tsp Fresh ginger

1 whole Green onion

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform bite-sized pieces and season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the pan in a single layer and sear without moving for 3 minutes to develop a golden, crispy crust.

• 4

  Flip the chicken and add the finely minced garlic and grated ginger, sautéing for 1 minute until fragrant.

• 5

  Toss in the broccoli florets and diced carrots, stirring frequently for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Incorporate the cooked brown rice and coconut aminos, stirring constantly for 2 minutes to allow the rice to toast slightly and absorb the flavors.

• 7

  Remove from heat and drizzle with toasted sesame oil, then garnish with sliced green onions and sesame seeds before serving.