NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.5 cup frozen peas and carrots

0.25 cup diced white onion

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp sliced green onions

PREPARATION

• 1

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 2

  Add the diced chicken breast to the skillet and season with sea salt and black pepper.

• 3

  Cook the chicken for 5-7 minutes, stirring occasionally, until golden brown and cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the diced white onion, minced garlic, and frozen peas and carrots, sautéing for 3-4 minutes until the vegetables are tender.

• 5

  Push the vegetable mixture to the outer edges of the skillet and crack the egg into the center.

• 6

  Scramble the egg quickly until fully set, then incorporate it into the vegetable mixture.

• 7

  Add the cooked jasmine rice and the prepared chicken back into the skillet.

• 8

  Drizzle the coconut aminos over the mixture and toss everything together for 2 minutes until the rice is slightly crisped and everything is heated through.

• 9

  Remove from heat and garnish with sliced green onions before serving warm.