NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked jasmine rice

1 tsp avocado oil

1 tsp avocado oil

1 tbsp coconut aminos

1 tsp honey

1 tsp sriracha

1 tbsp rice vinegar

0.5 cup cucumber

0.5 cup red bell pepper

0.25 cup shredded carrots

2 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, honey, sriracha, and rice vinegar to create the sweet chili glaze.

• 3

  Heat one teaspoon of avocado oil in a non-stick skillet over medium-high heat.

• 4

  Add the cooked jasmine rice to the skillet, pressing it down firmly with a spatula, and cook for 4-5 minutes until the bottom is golden and crispy.

• 5

  Flip the rice carefully and cook for another 2 minutes, then remove from the pan and set aside.

• 6

  In the same skillet, add the remaining teaspoon of avocado oil and the seasoned chicken pieces.

• 7

  Sauté the chicken for 6-8 minutes, stirring occasionally, until browned and cooked through.

• 8

  Pour the sweet chili glaze over the chicken and toss for 1 minute until the sauce thickens and becomes sticky.

• 9

  Chop the cucumber and red bell pepper into small cubes and place them in a bowl with the shredded carrots.

• 10

  Assemble the salad by layering the crispy rice, sweet chili chicken, and fresh vegetables, then garnish with sliced green onions.