NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

2 tbsp coconut aminos

1 tbsp rice vinegar

3 cloves garlic

1 tsp fresh ginger

1 tsp avocado oil

1 cup baby bok choy

0.25 tsp black pepper

1 whole bay leaf

1 tsp green onions

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized pieces and mince the garlic and ginger.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, and black pepper to create the adobo base.

• 3

  Heat the avocado oil in a non-stick skillet over medium-high heat, then add the chicken pieces and sear until golden brown on all sides.

• 4

  Reduce the heat to medium and stir in the minced garlic and ginger, cooking for 1 minute until fragrant.

• 5

  Pour the adobo sauce mixture into the skillet and add the bay leaf, then lower the heat and simmer for 5-7 minutes until the sauce has thickened and the chicken is fully cooked.

• 6

  While the chicken simmers, steam the baby bok choy until the leaves are wilted and the stems are crisp-tender.

• 7

  Remove the bay leaf from the sauce and serve the chicken and sauce over the warm jasmine rice.

• 8

  Plate the steamed bok choy on the side and garnish the entire dish with thinly sliced green onions.