NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked brown rice

0.5 large egg

0.5 cup carrots

0.5 cup peas

0.25 cup green onions

0.5 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Finely dice the carrots, mince the garlic, and grate the fresh ginger.

• 3

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

• 4

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

• 5

  In the same pan, add the carrots and peas, sautéing for 3-4 minutes until the carrots are tender-crisp.

• 6

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

• 7

  Push the vegetables to one side of the pan and crack the egg into the empty space, scrambling it until fully set.

• 8

  Add the cooked brown rice and the cooked chicken back into the pan, stirring everything together.

• 9

  Drizzle the tamari over the mixture and toss well to coat, allowing the rice to heat through for 2 minutes.

• 10

  Garnish with sliced green onions and serve immediately.