Thai Chicken Breast Bowl

• 6 oz chicken breast
• 1 cup cooked jasmine rice
• 1.5 cups cooked broccoli (from about 2 cups raw florets)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1/2 cup coconut milk
• 1 tbsp coconut aminos
• 1/2 lime
• 1 tsp grated ginger
• 1/4 cup basil

• 12 oz chicken breast
• 2 cup cooked jasmine rice
• 3 cups cooked broccoli (from about 2 cups raw florets)
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup coconut milk
• 2 tbsp coconut aminos
• 1 lime
• 2 tsp grated ginger
• 1/2 cup basil

• 18 oz chicken breast
• 3 cup cooked jasmine rice
• 4 1/2 cups cooked broccoli (from about 2 cups raw florets)
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 1 1/2 cup coconut milk
• 3 tbsp coconut aminos
• 1 1/2 lime
• 3 tsp grated ginger
• 3/4 cup basil

• 24 oz chicken breast
• 4 cup cooked jasmine rice
• 6 cups cooked broccoli (from about 2 cups raw florets)
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 2 cup coconut milk
• 4 tbsp coconut aminos
• 2 lime
• 4 tsp grated ginger
• 1 cup basil

1. Season the chicken and sear it in a hot pan over medium high, 12 to 15 minutes, turning once, until golden and it reaches 165°F in the center, then set it aside.

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2. Add the broccoli to the pan and cook, 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. Pour in the coconut milk, coconut aminos, ginger, and lime and simmer, 2 to 3 minutes, until slightly thickened, then fold in the basil.

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5. Slice the chicken and serve it with the broccoli, spinach, and sauce over the jasmine rice.

• Calories775
• Protein66g
• Carbs61g
• Fat30g
• Fiber7g
• Sodium298mg

• Steady Energy
• Eating Well
• A Healthy Weight
• Joint Comfort
• Cycle Support

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