NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 large Egg egg

0.25 cup brown rice

1 cup cauliflower rice

0.5 cup frozen peas and carrots

0.5 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

2 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Sauté the chicken until golden brown and cooked through, then push it to one side of the pan.

• 4

  Crack the egg into the empty side of the skillet and scramble quickly until just set.

• 5

  Add the remaining sesame oil, minced ginger, and minced garlic to the center of the pan, sautéing for 30 seconds.

• 6

  Stir in the cooked brown rice, cauliflower rice, and frozen peas and carrots until well combined with the chicken and eggs.

• 7

  Drizzle the coconut aminos over the mixture and cook for 3-4 minutes, stirring frequently, until the cauliflower rice is tender and the flavors are melded.

• 8

  Remove from heat, garnish with sliced green onions, and serve immediately.