Korean Chicken Breast Bowl

• 6 oz chicken breast
• 1 cup cooked brown rice
• 1.5 cups cooked broccoli (from about 2 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 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 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 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. Season and sear the chicken breast in a pan over medium, 6 to 8 minutes a side, until golden and it reaches 165°F in the center with no pink, then set it aside to rest.

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2. Steam the broccoli in a covered 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, 1 to 2 minutes, until it wilts.

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4. Toss the broccoli and spinach with the coconut aminos, sesame oil, garlic, ginger, and sesame seeds off the burner.
5. Slice the chicken and serve it with the vegetables over the brown rice.

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

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

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