NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup carrots

0.25 cup frozen peas

2 stalk green onions

1 clove garlic

0.5 tsp fresh ginger

1 tsp sesame oil

1.5 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Whisk the egg in a small bowl and scramble it in a large non-stick skillet or wok over medium heat until just set, then remove and set aside.

• 3

  Add half of the sesame oil to the same skillet and cook the chicken until golden brown and cooked through, approximately 5-6 minutes, then remove from the pan.

• 4

  Add the remaining sesame oil to the pan and sauté the diced carrots, minced garlic, and grated ginger for 2-3 minutes until the carrots begin to soften.

• 5

  Stir in the chilled brown rice and frozen peas, pressing the rice down to ensure it gets slightly crispy and heated through.

• 6

  Return the chicken and scrambled egg to the pan, then pour the coconut aminos over the mixture.

• 7

  Toss everything together for another 2 minutes until well combined and steaming hot.

• 8

  Garnish with sliced green onions and serve immediately.