Coconut Ginger Chicken Bowl

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

• 6 oz chicken breast
• 1 cup cooked jasmine rice
• 1/2 cup coconut milk
• 1 cup cooked carrot (from about 1.5 cups raw sliced)
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup cooked broccoli (from about 1.5 cups raw florets)
• 1 tbsp fresh ginger
• 1 tbsp olive oil
• cilantro to finish

• 12 oz chicken breast
• 2 cups cooked jasmine rice
• 1 cup coconut milk
• 2 cups cooked carrot (from about 3 cups raw sliced)
• 2 cups cooked spinach (from 20 oz raw, 2 bags)
• 2 cups cooked broccoli (from about 3 cups raw florets)
• 2 tbsp fresh ginger
• 2 tbsp olive oil
• cilantro to finish

• 24 oz chicken breast
• 4 cups cooked jasmine rice
• 2 cups coconut milk
• 4 cups cooked carrot (from about 6 cups raw sliced)
• 4 cups cooked spinach (from 40 oz raw, 4 bags)
• 4 cups cooked broccoli (from about 6 cups raw florets)
• 4 tbsp fresh ginger
• 4 tbsp olive oil
• cilantro to finish

• 36 oz chicken breast
• 6 cups cooked jasmine rice
• 3 cups coconut milk
• 6 cups cooked carrot (from about 9 cups raw sliced)
• 6 cups cooked spinach (from 60 oz raw, 6 bags)
• 6 cups cooked broccoli (from about 9 cups raw florets)
• 6 tbsp fresh ginger
• 6 tbsp olive oil
• cilantro to finish

• 48 oz chicken breast
• 8 cups cooked jasmine rice
• 4 cups coconut milk
• 8 cups cooked carrot (from about 12 cups raw sliced)
• 8 cups cooked spinach (from 80 oz raw, 8 bags)
• 8 cups cooked broccoli (from about 12 cups raw florets)
• 8 tbsp fresh ginger
• 8 tbsp olive oil
• cilantro to finish

1. Warm the olive oil in a skillet over medium high heat, about 1 minute, until it shimmers.

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2. Add the chicken and sear, turning once, 4 to 5 minutes, until golden on the outside.

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3. Add the ginger and carrot and cook, stirring, 3 to 4 minutes, until the carrot softens and the ginger smells fragrant.

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4. Pour in the coconut milk and simmer 5 to 7 minutes, until the sauce thickens slightly and the chicken reaches 165°F in the center with no pink.

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5. Steam the broccoli in a covered pan with a splash of water, 5 to 6 minutes, until bright green and just tender.

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6. Stir in the spinach and cook, 1 to 2 minutes, until it wilts.

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7. Serve over the jasmine rice with the broccoli alongside and the cilantro on top.

• Calories922
• Protein66g
• Carbs67g
• Fat44g
• Fiber8g
• Sodium264mg

• Inflammation
• Steady Energy
• Eating Well

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