NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

0.25 cup green onions

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 clove garlic

PREPARATION

• 1

  Pat the chicken breast dry and cut into 1/2-inch cubes before tossing with arrowroot powder, sea salt, and black pepper.

• 2

  Heat half of the toasted sesame oil in a large non-stick skillet over medium-high heat.

• 3

  Add the chicken to the skillet in a single layer and sear until golden brown and crispy on all sides, then remove and set aside.

• 4

  Add the remaining sesame oil to the same pan along with the minced garlic and frozen peas and carrots, sautéing until tender.

• 5

  Push the vegetables to one side of the pan, crack the egg into the empty space, and scramble until fully cooked.

• 6

  Incorporate the cooked brown rice and coconut aminos, stir-frying everything together for 2-3 minutes until the rice is slightly toasted.

• 7

  Return the crispy chicken to the pan, toss to combine, and garnish with sliced green onions and sesame seeds.