NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Jasmine rice

1 cup Cremini mushrooms

0.5 cup Red bell pepper

1 tsp Extra virgin olive oil

1 tbsp Coconut aminos

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  While the rice cooks, heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Season the cubed chicken breast with sea salt and black pepper, then add to the skillet and brown for 5-6 minutes until cooked through.

• 4

  Add the sliced cremini mushrooms and diced red bell peppers to the skillet, sautéing for 4 minutes until the vegetables are tender and the mushrooms are golden.

• 5

  Stir in the minced garlic and fresh ginger, cooking for 1 minute until fragrant.

• 6

  Pour the coconut aminos over the chicken and vegetable mixture, tossing well to coat and deglaze the pan.

• 7

  Fluff the jasmine rice with a fork and portion it into a bowl, topping it with the savory chicken and mushroom mixture.