Chinese Chicken Breast Plate

One plate is the amount the calories and protein above are for.

• 6 oz chicken breast, cut into 1-inch pieces
• 1/2 cup cooked brown rice
• 1.5 cups cooked broccoli (from about 2 cups raw florets)
• 1 cup cooked bok choy (from about 2 cups raw chopped)
• 1 cup cooked bell pepper (from about 1.5 cups raw diced)
• 1 tbsp coconut aminos
• 1 tsp sesame oil
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 2 scallions, sliced

• 12 oz chicken breast, cut into 1-inch pieces
• 1 cup cooked brown rice
• 3 cups cooked broccoli (from about 4 cups raw florets)
• 2 cups cooked bok choy (from about 4 cups raw chopped)
• 2 cups cooked bell pepper (from about 3 cups raw diced)
• 2 tbsp coconut aminos
• 2 tsp sesame oil
• 2 tsp grated ginger
• 4 cloves garlic, minced
• 4 scallions, sliced

• 24 oz chicken breast, cut into 1-inch pieces
• 2 cups cooked brown rice
• 6 cups cooked broccoli (from about 8 cups raw florets)
• 4 cups cooked bok choy (from about 8 cups raw chopped)
• 4 cups cooked bell pepper (from about 6 cups raw diced)
• 4 tbsp coconut aminos
• 4 tsp sesame oil
• 4 tsp grated ginger
• 8 cloves garlic, minced
• 8 scallions, sliced

• 36 oz chicken breast, cut into 1-inch pieces
• 3 cups cooked brown rice
• 9 cups cooked broccoli (from about 12 cups raw florets)
• 6 cups cooked bok choy (from about 12 cups raw chopped)
• 6 cups cooked bell pepper (from about 9 cups raw diced)
• 6 tbsp coconut aminos
• 6 tsp sesame oil
• 6 tsp grated ginger
• 12 cloves garlic, minced
• 12 scallions, sliced

• 48 oz chicken breast, cut into 1-inch pieces
• 4 cups cooked brown rice
• 12 cups cooked broccoli (from about 16 cups raw florets)
• 8 cups cooked bok choy (from about 16 cups raw chopped)
• 8 cups cooked bell pepper (from about 12 cups raw diced)
• 8 tbsp coconut aminos
• 8 tsp sesame oil
• 8 tsp grated ginger
• 16 cloves garlic, minced
• 16 scallions, sliced

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 and bell pepper to the pan and cook, stirring, 4 to 5 minutes, until crisp tender and lightly blistered.

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

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4. Add the coconut aminos, ginger, garlic, and sesame oil and toss, about 1 minute, until fragrant and glossy.

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5. Slice the chicken and serve it with the vegetables over the rice, scattered with scallion.

• Calories550
• Protein65g
• Carbs46g
• Fat12g
• Fiber12g
• Sodium329mg

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

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