NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked White Rice

1/2 cup Shelled Edamame

1/4 Avocado

1/2 cup Sliced Cucumber

1 sheet Nori

1 tbsp Coconut Aminos

1 tsp Sesame Oil

1 tsp Rice Vinegar

PREPARATION

• 1

  Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat until cooked through, approximately 6 minutes per side.

• 2

  While the chicken is grilling, prepare the white rice according to package instructions or reheat pre-cooked rice.

• 3

  Steam the edamame briefly until tender and slice the cucumber and avocado.

• 4

  In a small bowl, whisk together the coconut aminos, sesame oil, and rice vinegar to create the dressing.

• 5

  Slice the grilled chicken into thin strips and cut the nori sheet into small ribbons or squares.

• 6

  Assemble the bowl by placing the rice at the base and topping it with the grilled chicken, edamame, cucumber, avocado, and nori.

• 7

  Drizzle the prepared dressing over the top and serve immediately.