NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 large Egg

0.5 cup Frozen peas and carrots

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 clove Garlic

1 tsp Fresh ginger

1 stalk Green onion

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

• 3

  Add the chicken to the pan and cook until golden brown and cooked through, approximately 5 to 6 minutes.

• 4

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

• 5

  Mince the garlic and grate the fresh ginger, then add them to the pan along with the frozen peas and carrots.

• 6

  Sauté the mixture for 2 minutes until the vegetables are tender and the aromatics are fragrant.

• 7

  Add the cooked brown rice and coconut aminos to the skillet, tossing everything together for 3 minutes until the rice is heated through and slightly crispy.

• 8

  Thinly slice the green onion and sprinkle over the top before serving hot.