NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken thighs

0.5 cup cooked jasmine rice

0.5 cup low-fat cottage cheese

1 cup shredded coleslaw mix

1 cup fresh arugula

1 tsp raw honey

1 tbsp sriracha

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp apple cider vinegar

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken cooks, whisk together the sriracha and raw honey in a small ramekin until well combined.

• 5

  In a small mixing bowl, toss the shredded coleslaw mix with the apple cider vinegar and a pinch of salt to create a quick pickle.

• 6

  Once the chicken is fully cooked, reduce the heat to low and pour the sriracha-honey mixture over the thighs, turning them to coat thoroughly until the sauce becomes sticky and bubbly.

• 7

  Assemble the bowl by layering the fresh arugula and warm jasmine rice at the bottom.

• 8

  Slice the glazed chicken thighs and place them over the rice, then add the prepared coleslaw and a generous dollop of cottage cheese to finish.