YOUR SOLIN GENERATED RECIPE
Sautéed chicken breast and fluffy brown rice tossed with vibrant vegetables and savory coconut aminos for a satisfying, protein-packed meal with a nutty sesame finish.
INGREDIENTS
4 oz Chicken breast
1 large Egg
0.5 cup Cooked brown rice
0.5 cup Frozen peas
0.5 cup Carrots
1 tsp Toasted sesame oil
0.5 tsp Avocado oil
1 tbsp Coconut aminos
1 clove Garlic
1 tsp Fresh ginger
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Green onions
PREPARATION
Heat avocado oil in a large skillet or wok over medium-high heat.
Season diced chicken with sea salt and black pepper, then sauté until golden and cooked through.
Push chicken to the side, crack the egg into the pan, and scramble until set.
Add carrots, peas, garlic, and ginger, sautéing for 2-3 minutes until the vegetables are tender-crisp.
Stir in the cooked brown rice and coconut aminos, tossing everything together until well combined and heated through.
Remove from heat, drizzle with toasted sesame oil, and garnish with sliced green onions before serving.