NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 large Egg

0.25 cup Peas

0.25 cup Carrots

1 tbsp Green onions

1 tsp Sesame oil

1 tbsp Coconut aminos

1 tbsp Fresh orange juice

0.5 tsp Orange zest

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Whisk the orange juice, orange zest, garlic powder, ground ginger, sea salt, and black pepper in a small bowl to create the marinade.

• 2

  Brush the chicken breast with half of the orange marinade and grill over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken grills, heat the sesame oil in a large non-stick skillet over medium heat.

• 4

  Add the diced carrots and peas to the skillet and sauté for 3 to 4 minutes until they begin to soften.

• 5

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

• 6

  Stir in the cooked brown rice and coconut aminos, tossing everything together for 2 to 3 minutes until the rice is heated through and slightly crispy.

• 7

  Slice the grilled chicken into strips and brush with the remaining orange glaze.

• 8

  Serve the chicken over the fried rice and garnish with the sliced green onions.