NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.25 cup diced carrots

0.25 cup green peas

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp garlic powder

0.25 tsp ground ginger

1 stalk green onion

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into small, even bite-sized pieces and season with sea salt, black pepper, garlic powder, and ground ginger.

• 2

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

• 3

  Add the seasoned chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through, then remove the chicken and set aside.

• 4

  In the same skillet, add the diced carrots and green peas, cooking for 3-4 minutes until the carrots are slightly tender.

• 5

  Push the vegetables to the outer edges of the pan and crack the egg into the center, scrambling it quickly until fully set.

• 6

  Add the cooked brown rice and the prepared chicken back into the skillet, pouring the coconut aminos over the top.

• 7

  Toss everything together for 2 minutes until the rice is heated through and fragrant, then garnish with thinly sliced green onions before serving.