NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp coconut aminos

1 tsp fresh ginger

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Rinse the jasmine rice under cold water until clear, then combine with 0.5 cup water in a small pot; bring to a boil, reduce to low, cover, and simmer for 15 minutes.

• 3

  Cut the chicken breast into 1-inch cubes and chop the broccoli and red bell pepper into bite-sized pieces.

• 4

  Place chicken and vegetables on the baking sheet, drizzle with olive oil, and season with sea salt, black pepper, and garlic powder.

• 5

  Roast in the oven for 18-20 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 6

  In a small bowl, whisk together the coconut aminos and freshly grated ginger.

• 7

  Fluff the rice with a fork, top with the roasted chicken and vegetables, and drizzle the ginger-coconut sauce over the bowl before serving.