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 tamari

1 clove garlic

0.5 tsp fresh ginger

2 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the diced chicken breast evenly with the sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the hot skillet and cook until golden brown and cooked through, approximately 5-6 minutes. Remove the chicken and set aside on a plate.

• 4

  In the same skillet, add the diced carrots and sauté for 3 minutes until they begin to soften.

• 5

  Stir in the minced garlic and grated ginger, cooking for about 30 seconds until the aromatics are fragrant.

• 6

  Push the vegetable mixture to the outer edges of the skillet and crack the egg into the center, scrambling it until just set.

• 7

  Add the cooked brown rice, frozen peas, and the cooked chicken back into the skillet.

• 8

  Drizzle the tamari over the mixture and toss everything together for 2 minutes until the rice is slightly crispy and the dish is heated through.

• 9

  Garnish with sliced green onions and serve immediately while hot.