NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup diced carrots

0.5 cup frozen peas

0.25 cup sliced green onions

1 tsp toasted sesame oil

1 tbsp tamari

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, uniform pieces and season them with sea salt, black pepper, garlic powder, and ground ginger.

• 2

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

• 3

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

• 4

  In the same pan, add the remaining sesame oil along with the diced carrots and frozen peas, cooking until the vegetables are tender-crisp.

• 5

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

• 6

  Incorporate the cooked brown rice and the cooked chicken back into the pan, drizzling the tamari over the mixture.

• 7

  Stir-fry everything together for 3 minutes until the rice is slightly toasted and fragrant, then garnish with sliced green onions.