NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked jasmine rice

2 tsp avocado oil

1 tbsp coconut sugar

1 tbsp coconut aminos

1 tsp sambal oelek

1 clove garlic

1 medium shallot

1 medium lime

1 cup bok choy

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together coconut aminos, half of the coconut sugar, and half of the juice from the lime to create a marinade.

• 3

  Marinate the chicken for at least 10 minutes, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 4

  While the chicken is grilling, heat avocado oil in a small skillet over medium heat and sauté the minced shallot and garlic until soft and fragrant.

• 5

  Whisk in the sambal oelek, the remaining coconut sugar, and the remaining lime juice, simmering for 2 minutes until the sauce becomes glossy.

• 6

  Steam the bok choy until tender-crisp and ensure the jasmine rice is warmed.

• 7

  Slice the grilled chicken into strips and drizzle the warm sambal sauce over the top, serving immediately with the rice and bok choy.