NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp grated ginger

1 clove garlic

0.25 whole avocado

0.5 cup sliced cucumber

0.25 cup shelled edamame

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp rice vinegar

PREPARATION

• 1

  Prepare the brown rice according to package instructions and set aside in a warm bowl.

• 2

  In a small glass jar, whisk together the tamari, rice vinegar, grated ginger, and minced garlic to create the sesame-ginger glaze.

• 3

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

• 4

  Heat the toasted sesame oil in a medium skillet over medium-high heat until shimmering.

• 5

  Place the chicken in the skillet and sear for 5-6 minutes per side, or until the internal temperature reaches 165°F.

• 6

  Pour the prepared glaze into the skillet during the final 60 seconds of cooking, turning the chicken to ensure it is fully coated and the sauce has slightly thickened.

• 7

  Remove the chicken from the heat and slice into thin strips or bite-sized cubes.

• 8

  Assemble the bowl by layering the cooked brown rice at the bottom, then topping with the glazed chicken, sliced cucumber, shelled edamame, and avocado slices.

• 9

  Garnish the bowl with sesame seeds and any remaining glaze from the pan before serving.