NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp lemongrass

1 tsp garlic

1 tsp ginger

1 tbsp fish sauce

1 tbsp coconut aminos

2 oz rice vermicelli

0.5 cup cucumber

0.5 cup carrot

0.25 cup fresh mint

0.25 cup fresh cilantro

1 tbsp lime juice

1 tsp avocado oil

1 tsp sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Thinly slice the chicken breast into bite-sized strips.

• 2

  In a small bowl, whisk together the minced lemongrass, garlic, ginger, coconut aminos, fish sauce, sea salt, and black pepper.

• 3

  Toss the chicken in the marinade and let it sit for at least 15 minutes.

• 4

  Bring a pot of water to a boil, cook the rice vermicelli according to package directions, then drain and rinse under cold water to prevent sticking.

• 5

  Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 5-7 minutes.

• 6

  Prepare the dressing by whisking together the lime juice and sesame oil.

• 7

  Julienne the cucumber and shred the carrots into thin matchsticks.

• 8

  Assemble the bowl by placing the noodles at the bottom, followed by the lemongrass chicken, cucumber, and carrots.

• 9

  Garnish generously with fresh mint and cilantro, then drizzle the lime dressing over the top before serving.