NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup frozen peas

0.25 cup carrots

0.25 cup white onion

1 clove garlic

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

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

• 2

  Add the diced chicken breast to the skillet, seasoning with sea salt and black pepper, and cook until golden brown and cooked through.

• 3

  Push the chicken to one side of the skillet and add the diced onions, carrots, and frozen peas to the other side, sautéing until the vegetables are tender-crisp.

• 4

  Stir in the minced garlic and cook for 30 seconds until the mixture becomes fragrant.

• 5

  Add the cooked brown rice to the skillet, breaking up any clumps with a spatula, and toss thoroughly with the chicken and vegetables.

• 6

  Create a small well in the center of the rice mixture and crack the egg into it, scrambling until just set before folding it into the rest of the dish.

• 7

  Pour the coconut aminos over the entire skillet and stir well to ensure every grain of rice is coated evenly.

• 8

  Garnish the skillet with thinly sliced green onions and serve immediately while hot.