NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 oz rice vermicelli noodles

0.5 cup cucumber

0.5 cup carrots

0.5 cup bean sprouts

1 tbsp fresh cilantro

1 tbsp fresh mint

1 tbsp fish sauce

1 tbsp lime juice

1 tsp coconut aminos

0.5 tsp sesame oil

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of water to a boil and cook the rice vermicelli for 3 minutes until tender, then drain and rinse immediately with cold water.

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6 minutes per side until the internal temperature reaches 165 degrees.

• 4

  In a small glass jar, whisk together the fish sauce, lime juice, coconut aminos, sesame oil, minced garlic, and red pepper flakes.

• 5

  Slice the cucumber and carrots into thin, uniform matchsticks and finely chop the fresh cilantro and mint.

• 6

  Transfer the cold noodles to a large bowl and top with the julienned vegetables and fresh bean sprouts.

• 7

  Slice the warm chicken breast into thin strips and place them over the noodle and vegetable base.

• 8

  Pour the lime-garlic dressing over the entire bowl and toss well to ensure every strand of noodle is coated before serving.