NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 oz Dry rice vermicelli

1 tbsp Minced lemongrass

1 tsp Minced ginger

1 tsp Minced garlic

1 tbsp Coconut aminos

1 tsp Avocado oil

1 tbsp Fish sauce

1 tbsp Lime juice

1 tsp Toasted sesame oil

0.25 cup Shredded carrots

0.25 cup Sliced cucumber

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a bowl, whisk together the lemongrass, ginger, garlic, coconut aminos, sea salt, and black pepper, then toss with the chicken breast to coat.

• 2

  Bring a pot of water to a boil and cook the rice vermicelli for 3 minutes until tender, then drain and rinse with cold water.

• 3

  Heat the avocado oil in a cast-iron skillet over medium-high heat and sear the chicken for 6 minutes per side until the edges are golden and crispy.

• 4

  Combine the fish sauce, lime juice, and toasted sesame oil in a small bowl to create a zesty dressing.

• 5

  Slice the cooked chicken into thin strips.

• 6

  Assemble the bowls by layering the noodles, shredded carrots, sliced cucumber, and chicken, then garnish with fresh cilantro and the prepared dressing.