Korean Sesame Chicken Bowl

• 5 oz chicken breast, cubed
• 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 rice vinegar

• 10 oz chicken breast, cubed
• 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 rice vinegar

• 15 oz chicken breast, cubed
• 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 rice vinegar

• 20 oz chicken breast, cubed
• 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 rice vinegar

1. Sear the chicken in a hot pan over medium high, 6 to 8 minutes, until golden and it reaches 165°F in the center with no pink, adding the garlic for the last minute, then set it aside.

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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, 2 to 3 minutes, until it wilts down.

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4. Toss the chicken and vegetables with the coconut aminos, sesame oil, and rice vinegar off the burner so they coat without burning.
5. Serve over the brown rice with a scatter of sesame seeds.

• Calories608
• Protein58g
• Carbs60g
• Fat16g
• Fiber10g
• Sodium272mg

• A Healthy Weight
• Eating Well
• Steady Energy

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