NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 large egg

1 tsp toasted sesame oil

0.25 cup frozen peas

0.25 cup diced carrots

2 tbsp coconut aminos

1 stalk green onion

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  In the same skillet, add the remaining sesame oil along with the diced carrots and minced garlic, sautéing for 2 minutes until fragrant.

• 5

  Push the vegetables to the edge of the skillet and crack the egg into the center, scrambling it until fully set.

• 6

  Stir in the cooked jasmine rice, frozen peas, and the cooked chicken, tossing everything to combine.

• 7

  Drizzle the coconut aminos over the mixture and stir-fry for an additional 3 minutes until the rice is slightly crispy and everything is heated through.

• 8

  Garnish with thinly sliced green onions and serve immediately.