NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.17 cup jasmine rice

0.25 oz sliced almonds

0.25 tsp avocado oil

1 cup snap peas

1 tbsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

PREPARATION

• 1

  Rinse the jasmine rice under cold water until the water runs clear, then combine with 0.66 cups of water in a small pot. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes.

• 2

  While the rice cooks, place the sliced almonds in a dry skillet over medium heat. Toast for 2-3 minutes, shaking frequently, until they are golden brown and fragrant. Remove from the pan and set aside.

• 3

  Increase the skillet heat to medium-high and add the avocado oil. Season the diced chicken breast with sea salt and black pepper, then add it to the pan.

• 4

  Cook the chicken for 5-6 minutes until browned and cooked through. Add the minced garlic, grated ginger, and snap peas to the skillet, sautéing for another 2 minutes until the peas are bright green.

• 5

  Fluff the cooked jasmine rice with a fork and add it to the skillet along with the coconut aminos.

• 6

  Toss everything together until well combined and heated through. Serve in a bowl topped with the toasted almonds.