NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

0.5 cup cooked jasmine rice

1 medium apple

1 tbsp ghee

1 tbsp maple syrup

1 tsp ground cinnamon

0.25 tsp sea salt

0.5 oz chopped walnuts

1 tsp vanilla extract

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized pieces and season with the sea salt and half of the ground cinnamon.

• 2

  Heat the ghee in a large skillet or wok over medium-high heat until melted and shimmering.

• 3

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 7 minutes, then remove the chicken from the pan and set aside.

• 4

  In the same skillet, add the thinly sliced apple and sauté for 3 to 4 minutes until the slices are tender and slightly caramelized on the edges.

• 5

  Stir in the cooked jasmine rice, the remaining ground cinnamon, maple syrup, and vanilla extract, breaking up any rice clumps with a spatula.

• 6

  Add the cooked chicken back into the skillet and toss everything together for 2 to 3 minutes until the rice is heated through and slightly crispy.

• 7

  Fold in the chopped walnuts for added texture and serve the breakfast bowl warm.