YOUR SOLIN GENERATED RECIPE
Sautéed chicken breast and fluffy brown rice tossed with crisp vegetables and a savory tamari glaze for a wholesome, protein-packed meal.
INGREDIENTS
5 oz Boneless skinless chicken breast
0.25 cup Cooked brown rice
1 large Egg
0.5 cup Frozen peas and carrots
0.25 cup Yellow onion
1 clove Garlic
0.25 tbsp Avocado oil
1 tbsp Coconut aminos
0.25 tsp Toasted sesame oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Green onions
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season evenly with sea salt and black pepper.
Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.
Add the chicken to the pan and sauté for 5-6 minutes until golden brown and cooked through, then remove the chicken and set it aside.
In the same pan, add the diced onion and minced garlic, sautéing for 2 minutes until fragrant and translucent.
Stir in the frozen peas and carrots and cook for another 3 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the pan, crack the egg into the empty space, and scramble until just set.
Add the cooked brown rice and the sautéed chicken back into the pan, tossing all ingredients together.
Drizzle the coconut aminos and toasted sesame oil over the mixture, stirring constantly for 2 minutes to allow the flavors to meld and the rice to lightly crisp.
Garnish with freshly chopped green onions and serve immediately.