NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp avocado oil

2 medium red fresno chilies

1 medium shallot

2 cloves garlic

1 tsp coconut aminos

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

1 cup baby bok choy

PREPARATION

• 1

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

• 2

  Finely mince the red fresno chilies, shallot, and garlic to create a fresh sambal base.

• 3

  Heat the avocado oil in a small skillet over medium-low heat and sauté the minced aromatics until they are softened and fragrant.

• 4

  Stir the coconut aminos and lime juice into the skillet with the aromatics, cook for 1 minute, then remove from heat and set aside.

• 5

  Preheat a grill or grill pan over medium-high heat and cook the chicken breast for 6-8 minutes per side, or until the internal temperature reaches 165°F.

• 6

  While the chicken grills, steam the baby bok choy for 3-4 minutes until the leaves are bright green and the stems are tender-crisp.

• 7

  Slice the grilled chicken, top it generously with the warm sambal sauce, and serve immediately alongside the steamed bok choy.