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

1 tsp Minced ginger

1 tsp Minced garlic

2 tbsp Green onions

0.5 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and dice it into bite-sized half-inch cubes.

• 2

  Heat the avocado oil in a large non-stick skillet or wok over medium-high heat until it begins to shimmer.

• 3

  Add the chicken to the pan in a single layer, seasoning evenly with the sea salt and black pepper.

• 4

  Cook the chicken for 5-6 minutes, letting it sit undisturbed at first to develop a golden-brown crust, until fully cooked through.

• 5

  Toss in the diced carrots and frozen peas, sautéing for about 3 minutes until the carrots are tender-crisp.

• 6

  Stir in the minced garlic and ginger, cooking for 30 seconds until the aroma is fragrant and bold.

• 7

  Add the cooked brown rice to the skillet, using a spatula to break up any large clumps.

• 8

  Drizzle the tamari and sesame oil over the rice mixture, tossing everything together for 2 minutes to toast the grains.

• 9

  Remove the skillet from the heat and garnish with fresh green onions and sesame seeds before serving hot.