Korean Chicken Breast Plate

• 6 oz chicken breast
• 1 cup cooked brown rice
• 1.5 cups cooked broccoli (from about 2.25 cups raw florets)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 tbsp coconut aminos
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 2 cloves garlic, minced
• 1 tsp grated ginger

• 12 oz chicken breast
• 2 cup cooked brown rice
• 3 cups cooked broccoli (from about 2.25 cups raw florets)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 tbsp coconut aminos
• 2 tsp sesame oil
• 2 tbsp toasted sesame seeds
• 4 cloves garlic, minced
• 2 tsp grated ginger

• 18 oz chicken breast
• 3 cup cooked brown rice
• 4 1/2 cups cooked broccoli (from about 2.25 cups raw florets)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 tbsp coconut aminos
• 3 tsp sesame oil
• 3 tbsp toasted sesame seeds
• 6 cloves garlic, minced
• 3 tsp grated ginger

• 24 oz chicken breast
• 4 cup cooked brown rice
• 6 cups cooked broccoli (from about 2.25 cups raw florets)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 tbsp coconut aminos
• 4 tsp sesame oil
• 4 tbsp toasted sesame seeds
• 8 cloves garlic, minced
• 4 tsp grated ginger

1. Sear the chicken breast in a hot pan over medium heat, 5 to 6 minutes per side, until golden and it reaches 165°F in the center with no pink, then set it aside.

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2. Steam the broccoli in the same pan with a splash of water, 3 to 4 minutes, until bright green and just tender.

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3. Add the spinach and cook, 2 to 3 minutes, until it wilts down.

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4. Off the heat, toss the vegetables with the coconut aminos, sesame oil, garlic, ginger, and sesame seeds so nothing scorches.
5. Slice the chicken and serve it with the vegetables over the rice.

• Calories656
• Protein66g
• Carbs60g
• Fat17g
• Fiber10g
• Sodium293mg

• Steady Energy
• Eating Well
• A Healthy Weight
• Blood Sugar
• Joint Comfort

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