NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry jasmine rice

0.5 tbsp avocado oil

2 cloves garlic

1 tsp fresh ginger

1 tbsp tamari

1 tsp honey

1 tsp red chili flakes

1 cup baby bok choy

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the jasmine rice under cold water, then combine with 0.5 cups of water in a small pot and bring to a boil.

• 2

  Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is fluffy.

• 3

  While rice cooks, chop the chicken breast into 1-inch cubes and season with sea salt and black pepper.

• 4

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 5

  Add minced garlic, grated ginger, and red chili flakes to the skillet, sautéing for 60 seconds until fragrant.

• 6

  Stir in the tamari and honey, tossing the chicken to coat thoroughly in the sticky glaze.

• 7

  Steam the baby bok choy in a separate basket or microwave until tender-crisp and bright green.

• 8

  Plate the fluffy jasmine rice topped with the chili-garlic chicken and a side of steamed bok choy.