NUTRITION

SERVINGS

INGREDIENTS

8 oz Chicken breast

3 oz Brown rice noodles

1.5 tbsp Creamy peanut butter

1 tbsp Tamari

1 tbsp Lime juice

1 tsp Sesame oil

1 tsp Honey

0.5 tsp Fresh ginger

1 clove Garlic

0.5 cup Shredded carrots

0.5 cup Red bell pepper

0.5 cup Purple cabbage

1 tbsp Cilantro

1 tsp Sriracha

PREPARATION

• 1

  Boil a pot of water and cook the brown rice noodles according to the package instructions, then drain and rinse with cold water to stop the cooking process.

• 2

  Poach the chicken breast in simmering water for 12-15 minutes until it reaches an internal temperature of 165°F, then slice it into thin strips.

• 3

  In a small mixing bowl, whisk together the peanut butter, tamari, lime juice, sesame oil, honey, grated ginger, minced garlic, and sriracha until the sauce is smooth.

• 4

  In a large bowl, combine the cooked noodles, sliced chicken, shredded carrots, sliced red bell pepper, and shredded purple cabbage.

• 5

  Pour the peanut sauce over the noodle mixture and toss thoroughly with tongs until all ingredients are evenly coated.

• 6

  Garnish the bowl with fresh chopped cilantro and serve immediately or store in an airtight container for a meal-prep friendly lunch.