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

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp green onions

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt, black pepper, garlic powder, and ground ginger.

• 3

  Add the chicken to the skillet and sauté until golden brown and cooked through, then remove and set aside.

• 4

  Add the remaining sesame oil to the pan along with the diced carrots and frozen peas, sautéing until the carrots are tender.

• 5

  Push the vegetables to the side of the skillet and crack the egg into the open space, scrambling until fully set.

• 6

  Incorporate the chilled cooked brown rice and the prepared chicken back into the skillet, breaking up any rice clumps.

• 7

  Pour the coconut aminos over the mixture and toss continuously for 3 minutes until the rice is heated through and slightly crisp.

• 8

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