NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.13 cup black rice

0.5 cup water

1 tbsp full-fat coconut milk

1 stalk lemongrass

1 tsp fresh ginger

1 clove garlic

1 tbsp tamari

1 tsp fish sauce

1 tbsp lime juice

0.5 tsp avocado oil

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the black rice under cold water and combine with water, coconut milk, and sea salt in a small pot.

• 2

  Bring the rice to a boil, then reduce heat to low, cover, and simmer for 30 minutes until the liquid is absorbed.

• 3

  While the rice cooks, finely mince the tender inner white part of the lemongrass stalk, the ginger, and the garlic.

• 4

  Slice the chicken breast into thin strips and toss in a bowl with the minced lemongrass, ginger, garlic, tamari, fish sauce, and lime juice.

• 5

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

• 6

  Add the chicken and black pepper to the skillet and sear until golden brown and cooked through, approximately 6 minutes.

• 7

  Toss in the sliced bell peppers and snap peas, sautéing for an additional 2-3 minutes until they are brightly colored but remain crisp.

• 8

  Fluff the coconut black rice with a fork and serve the lemongrass chicken and vegetables over the top.