NUTRITION

SERVINGS

INGREDIENTS

3.75 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup carrots

0.25 cup frozen peas

0.25 cup green onions

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform cubes and season with sea salt and black pepper.

• 2

  Heat a large skillet or wok over medium-high heat with half of the toasted sesame oil.

• 3

  Add the chicken to the pan and sauté until golden brown and fully cooked, then remove and set aside.

• 4

  Add the remaining sesame oil to the pan along with diced carrots and frozen peas, cooking until the carrots are slightly tender.

• 5

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

• 6

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

• 7

  Add the cooked brown rice, the prepared chicken, and the coconut aminos to the pan.

• 8

  Toss everything together over high heat for 2 minutes until the rice is slightly toasted and well combined.

• 9

  Remove from heat and garnish with sliced green onions before serving warm.