NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup jasmine rice

1 tbsp full-fat coconut milk

0.25 cup fresh mango

1 tbsp lime juice

1 tsp honey

1 tsp fresh ginger

0.25 tsp avocado oil

0.5 cup red bell pepper

0.5 cup snap peas

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small blender or bowl, combine the diced mango, lime juice, honey, and grated ginger until smooth to create the glaze.

• 2

  Season the chicken breast evenly with the sea salt and black pepper on both sides.

• 3

  Heat the avocado oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  While the chicken cooks, combine the cooked jasmine rice and coconut milk in a small pot over low heat, stirring until the rice is creamy and fragrant.

• 5

  Remove the chicken from the skillet and set aside; in the same pan, sauté the sliced bell peppers and snap peas for 3-4 minutes until tender-crisp.

• 6

  Pour the prepared mango glaze into the skillet with the vegetables, bring to a light simmer, then return the chicken to the pan to coat thoroughly.

• 7

  Plate the coconut rice and top with the glazed chicken and vegetables, finishing with a garnish of fresh cilantro.