NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

0.25 cup white onion

1 clove garlic clove

1 tsp fresh ginger

1 tsp toasted sesame oil

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and cook until golden brown and cooked through, about 5-6 minutes, then remove from the pan and set aside.

• 4

  In the same skillet, add the remaining sesame oil along with the diced white onion, minced garlic, and grated ginger, sautéing until fragrant.

• 5

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

• 6

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

• 7

  Add the cooked brown rice and the cooked chicken back into the skillet, tossing everything together.

• 8

  Drizzle the coconut aminos over the mixture and stir-fry for another 2 minutes until the rice is slightly crispy and everything is well combined.

• 9

  Garnish with sliced green onions before serving warm.