NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice

1 large egg

0.5 cup frozen peas and carrots

0.25 cup white onion

1 tsp sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season with sea salt and black pepper.

• 2

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

• 3

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

• 4

  In the same skillet, add the diced onion, minced garlic, and grated ginger, sautéing until the onion is translucent and fragrant.

• 5

  Stir in the frozen peas and carrots and cook for 2-3 minutes until tender.

• 6

  Push the vegetable mixture to one side of the pan and crack the egg into the empty space, scrambling it until fully set.

• 7

  Add the cooked brown rice and the prepared chicken back into the pan.

• 8

  Drizzle the coconut aminos over the mixture and toss everything together for 2 minutes until the rice is slightly toasted and well-combined.