NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 tbsp creamy peanut butter

1 tbsp coconut aminos

1 tbsp lime juice

0.25 cup shredded carrots

0.25 cup sliced cucumber

0.25 cup shelled edamame

1 cup arugula

1 tsp grated ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

PREPARATION

• 1

  Prepare the jasmine rice according to package directions and set aside.

• 2

  In a small bowl, whisk together the peanut butter, coconut aminos, lime juice, ginger, and garlic until the sauce is smooth and creamy.

• 3

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

• 4

  Heat the avocado oil in a large skillet over medium-high heat.

• 5

  Add the chicken to the skillet and sauté for 6 to 8 minutes until golden brown and cooked through.

• 6

  Remove the chicken from the heat and slice into thin strips or bite-sized pieces.

• 7

  In a large serving bowl, layer the fresh arugula and the warm jasmine rice as the base.

• 8

  Top the rice with the sautéed chicken, shredded carrots, sliced cucumber, and shelled edamame.

• 9

  Drizzle the prepared peanut sauce over the entire bowl and serve immediately.