NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Jasmine rice

1 tbsp Tamari

1 tbsp Apple cider vinegar

1 tsp Avocado oil

4 cloves Garlic

1 piece Bay leaf

0.25 tsp Black peppercorns

0.25 cup Water

1 sprig Green onion

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into 1-inch uniform cubes.

• 2

  In a small mixing bowl, whisk together the tamari, apple cider vinegar, half of the minced garlic, and the water to create the adobo marinade.

• 3

  Heat 1 teaspoon of avocado oil in a medium skillet over medium-high heat and sear the chicken cubes until they are golden brown on all sides.

• 4

  Pour the marinade mixture into the skillet with the chicken, adding the bay leaf and whole peppercorns.

• 5

  Reduce the heat to low, cover, and simmer for 10 to 12 minutes until the chicken is cooked through and the sauce has reduced to a thick glaze.

• 6

  While the chicken simmers, heat the remaining 1 teaspoon of avocado oil in a separate small pan over medium heat and sauté the remaining garlic until it is golden and highly fragrant.

• 7

  Add the cooked jasmine rice to the pan with the toasted garlic, tossing constantly for 2 minutes to ensure the rice is evenly coated and hot.

• 8

  Remove the bay leaf from the chicken and serve the adobo over the garlic rice, garnishing with freshly sliced green onions.