NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup jasmine rice

0.5 tbsp olive oil

1 tsp fresh ginger

1 clove garlic

1 tbsp lime juice

1 tbsp coconut aminos

1 tsp honey

1 cup baby bok choy

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Prepare the jasmine rice according to package instructions and set aside.

• 2

  In a small bowl, whisk together the grated ginger, minced garlic, lime juice, coconut aminos, and honey to create the glaze.

• 3

  Cut the chicken breast into 1-inch bite-sized pieces and season with sea salt and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat.

• 5

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 6

  Add the chopped baby bok choy to the skillet and sauté for an additional 2 minutes until the greens are wilted but the stems remain crisp.

• 7

  Pour the ginger-lime glaze over the chicken and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and caramelizes.

• 8

  Serve the caramelized chicken and bok choy over the fragrant jasmine rice and garnish with sesame seeds.