NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked brown rice

1 large Egg

1 tsp Toasted sesame oil

0.5 cup Broccoli florets

0.25 cup Diced carrots

0.25 cup Frozen peas

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 stalk Green onion

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a large non-stick skillet or wok, heat half of the sesame oil over medium-high heat.

• 3

  Whisk the egg in a small bowl, pour into the skillet, and scramble quickly until just set; remove from the pan and set aside.

• 4

  Add the remaining sesame oil to the skillet and sear the chicken pieces until golden brown and cooked through, about 5-6 minutes.

• 5

  Stir in the minced garlic, ginger, broccoli, and carrots, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Add the cooked brown rice, frozen peas, and coconut aminos to the pan, stirring constantly to break up any rice clumps and ensure everything is well-coated.

• 7

  Fold the scrambled egg back into the mixture and cook for another 2 minutes until the peas are heated through.

• 8

  Garnish with thinly sliced green onions and serve immediately.