NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Jasmine rice

2 tbsp Full-fat coconut milk

0.25 cup Water

1 tsp Coconut oil

1 cup Bok choy

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Turmeric powder

0.25 tsp Coriander powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lime juice

PREPARATION

• 1

  Rinse the jasmine rice and combine in a small pot with water, coconut milk, and a pinch of salt; bring to a boil, then simmer covered for 15 minutes.

• 2

  While rice cooks, season the cubed chicken breast with turmeric, coriander, sea salt, and black pepper.

• 3

  Heat coconut oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Add the minced garlic, ginger, and chopped bok choy to the skillet, sautéing for 3 minutes until the greens are tender-crisp.

• 5

  Stir in the tamari and lime juice, tossing to coat the chicken and vegetables evenly.

• 6

  Fluff the coconut rice with a fork and serve the spiced chicken and bok choy over the top.