NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups baby bok choy

1 tbsp fresh ginger

2 whole scallions

1 tbsp coconut aminos

1 tsp toasted sesame oil

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp rice vinegar

PREPARATION

• 1

  Thinly slice the chicken breast into even strips and season with sea salt and black pepper.

• 2

  Peel and matchstick the fresh ginger, and slice the scallions into 2-inch pieces.

• 3

  Set up a steamer basket over boiling water and place the chicken inside, topping it with the ginger and scallions.

• 4

  Cover and steam the chicken for 8 minutes until it is opaque and cooked through.

• 5

  Add the halved baby bok choy to the steamer basket during the last 3 minutes of cooking until tender-crisp.

• 6

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, and rice vinegar to create a light dressing.

• 7

  Place the warm cooked brown rice in a bowl, top with the steamed chicken and bok choy, and drizzle the dressing over the top before serving.