NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup cooked jasmine rice

1 large egg

0.5 cup broccoli florets

0.25 cup diced carrots

0.25 cup frozen peas

2 tbsp sliced green onions

1 tsp minced fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

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

• 3

  Add the chicken to the pan and sauté until golden brown and cooked through, approximately 5-6 minutes, then remove from the pan and set aside.

• 4

  In the same pan, add the diced carrots and broccoli florets, sautéing for 3 minutes until they begin to soften.

• 5

  Stir in the minced garlic, fresh ginger, and frozen peas, cooking for 1 minute until the aromatics are fragrant.

• 6

  Push the vegetables to the outer edges of the pan and crack the egg into the center, scrambling it quickly until fully set.

• 7

  Return the cooked chicken to the pan along with the chilled jasmine rice.

• 8

  Pour the coconut aminos over the mixture and toss everything together for 2-3 minutes until the rice is heated through and slightly crisp.

• 9

  Garnish with sliced green onions and serve immediately.