NUTRITION

SERVINGS

INGREDIENTS

150 g Chicken breast

100 g Cooked jasmine rice

15 ml Avocado oil

50 g Cucumber

15 g Shallot

5 g Fresh mint

5 g Fresh cilantro

15 ml Lime juice

5 ml Fish sauce

2 ml Honey

1 g Sea salt

1 g Black pepper

PREPARATION

• 1

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

• 2

  Heat 7ml of avocado oil in a non-stick skillet over medium-high heat and sear the chicken until the internal temperature reaches 74°C.

• 3

  Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.

• 4

  Wipe the skillet clean and add the remaining 8ml of avocado oil over medium heat.

• 5

  Press the cooked jasmine rice into the skillet in a flat, even layer and cook without stirring for 4-6 minutes until the bottom is deeply golden and crispy.

• 6

  Break the crispy rice into bite-sized jagged pieces and transfer to a large mixing bowl.

• 7

  In a small jar or bowl, whisk together the lime juice, fish sauce, honey, and the remaining salt and pepper.

• 8

  Add the sliced chicken, diced cucumber, sliced shallots, mint, and cilantro to the bowl with the crispy rice.

• 9

  Drizzle the lime dressing over the salad and toss gently to combine all the flavors before serving immediately.