NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup shelled edamame

2 cup shredded cabbage mix

0.5 cup cucumber

0.25 cup carrots

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tsp fresh ginger

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Season the chicken breast evenly with sea salt and black pepper.

• 2

  Heat avocado oil in a grill pan or cast-iron skillet over medium-high heat.

• 3

  Grill the chicken for 5-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken cooks, whisk together the toasted sesame oil, coconut aminos, rice vinegar, and grated ginger in a small bowl until well combined.

• 5

  In a large mixing bowl, combine the shredded cabbage, shelled edamame, sliced cucumber, and shredded carrots.

• 6

  Remove the chicken from the heat, let it rest for 3 minutes, then slice it into thin strips.

• 7

  Add the chicken to the salad bowl and drizzle with the sesame-ginger dressing.

• 8

  Toss everything together until the vegetables are thoroughly coated.

• 9

  Garnish with toasted sesame seeds and serve immediately.