NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken thigh fillet

2 cup beef bone broth

0.5 cup cooked jasmine rice

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tsp fresh ginger

1 clove garlic

1 tbsp tamari

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Pat the chicken thigh fillets dry and season with sea salt and black pepper.

• 2

  Heat avocado oil in a pot over medium-high heat and sear the chicken until golden brown and cooked through, then remove and slice into strips.

• 3

  In the same pot, sauté minced garlic, grated ginger, and sliced shiitake mushrooms until fragrant and softened.

• 4

  Pour in the beef bone broth and tamari, bringing the liquid to a gentle simmer.

• 5

  Add the baby bok choy to the broth and cook for 2 minutes until the leaves are wilted and the stems are tender-crisp.

• 6

  Place the cooked jasmine rice in a deep bowl and pour the hot broth and vegetables over the top.

• 7

  Top with the sliced chicken and a drizzle of toasted sesame oil before serving.