Vietnamese Chicken Breast Bowl

• 6 oz chicken breast
• 2 oz rice vermicelli
• 1.5 cups cooked cabbage (from about 3 cups raw shredded)
• 1 cup cooked bok choy (from about 2 cups raw, chopped)
• 1 tbsp lemongrass, minced
• 2 cloves garlic, minced
• 1/2 lime
• 1/4 cup cilantro
• 1/4 cup mint

• 12 oz chicken breast
• 4 oz rice vermicelli
• 3 cups cooked cabbage (from about 3 cups raw shredded)
• 2 cup cooked bok choy (from about 2 cups raw, chopped)
• 2 tbsp lemongrass, minced
• 4 cloves garlic, minced
• 1 lime
• 1/2 cup cilantro
• 1/2 cup mint

• 18 oz chicken breast
• 6 oz rice vermicelli
• 4 1/2 cups cooked cabbage (from about 3 cups raw shredded)
• 3 cup cooked bok choy (from about 2 cups raw, chopped)
• 3 tbsp lemongrass, minced
• 6 cloves garlic, minced
• 1 1/2 lime
• 3/4 cup cilantro
• 3/4 cup mint

• 24 oz chicken breast
• 8 oz rice vermicelli
• 6 cups cooked cabbage (from about 3 cups raw shredded)
• 4 cup cooked bok choy (from about 2 cups raw, chopped)
• 4 tbsp lemongrass, minced
• 8 cloves garlic, minced
• 2 lime
• 1 cup cilantro
• 1 cup mint

1. Season the chicken and sear it over medium high, 5 to 6 minutes a side, until golden and it reaches 165°F in the center with no pink, then rest it a few minutes and slice.

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2. Add the cabbage to the same pan with a splash of water and cook, 6 to 7 minutes, until softened and lightly golden.

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3. Add the bok choy and lemongrass and cook, 2 to 3 minutes, until the leaves wilt and the stalks are just tender.

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4. Toss the vegetables with the garlic, herbs, and a squeeze of lime off the heat.
5. Serve the sliced chicken and vegetables over the vermicelli and finish with more lime.

• Calories556
• Protein62g
• Carbs63g
• Fat6g
• Fiber8g
• Sodium218mg

• A Healthy Weight
• Eating Well
• Steady Energy
• Mood Support
• Blood Sugar

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