NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup jasmine rice

1 cup Persian cucumber

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onion

PREPARATION

• 1

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

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees.

• 3

  While the chicken cooks, slice the Persian cucumbers into half-moons and lightly press them with the side of a knife to smash them slightly.

• 4

  In a small glass bowl, whisk together the toasted sesame oil, coconut aminos, rice vinegar, grated fresh ginger, and minced garlic.

• 5

  Toss the smashed cucumbers in a bowl with half of the prepared ginger-sesame dressing.

• 6

  Slice the cooked chicken into thin strips or bite-sized cubes.

• 7

  Place the warm jasmine rice in a bowl and top with the sliced chicken and the dressed cucumbers.

• 8

  Drizzle the remaining dressing over the chicken and garnish with sesame seeds and thinly sliced green onions.