Thai Chicken Breast Plate

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

• 6 oz chicken breast
• 1 cup cooked jasmine rice
• 1 cup cooked broccoli (from about 1.5 cups raw florets)
• 1 cup cooked snap peas (from about 1.5 cups raw)
• 1/2 cup cooked diced bell pepper (from about 3/4 cup raw)
• 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 cups cooked jasmine rice
• 2 cups cooked broccoli (from about 3 cups raw florets)
• 2 cups cooked snap peas (from about 3 cups raw)
• 1 cup cooked diced bell pepper (from about 1 1/2 cups raw)
• 1 cup coconut milk
• 2 tbsp coconut aminos
• 1 lime
• 2 tsp grated ginger
• 1/2 cup basil

• 24 oz chicken breast
• 4 cups cooked jasmine rice
• 4 cups cooked broccoli (from about 6 cups raw florets)
• 4 cups cooked snap peas (from about 6 cups raw)
• 2 cups cooked diced bell pepper (from about 3 cups raw)
• 2 cups coconut milk
• 4 tbsp coconut aminos
• 2 lime
• 4 tsp grated ginger
• 1 cup basil

• 36 oz chicken breast
• 6 cups cooked jasmine rice
• 6 cups cooked broccoli (from about 9 cups raw florets)
• 6 cups cooked snap peas (from about 9 cups raw)
• 3 cups cooked diced bell pepper (from about 4 1/2 cups raw)
• 3 cups coconut milk
• 6 tbsp coconut aminos
• 3 lime
• 6 tsp grated ginger
• 1 1/2 cups basil

• 48 oz chicken breast
• 8 cups cooked jasmine rice
• 8 cups cooked broccoli (from about 12 cups raw florets)
• 8 cups cooked snap peas (from about 12 cups raw)
• 4 cups cooked diced bell pepper (from about 6 cups raw)
• 4 cups coconut milk
• 8 tbsp coconut aminos
• 4 lime
• 8 tsp grated ginger
• 2 cups basil

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. Cook the broccoli and bell pepper in the same pan with a splash of water, 4 to 5 minutes, until bright and just tender.

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3. Add the snap peas and cook, 2 to 3 minutes, until bright green and crisp tender.

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4. Pour in the coconut milk, coconut aminos, ginger, and lime and simmer, 3 to 4 minutes, until it thickens into a light sauce, then fold in the basil.

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5. Serve the sliced chicken and vegetables over the warm jasmine rice and spoon the sauce over.

• Calories803
• Protein66g
• Carbs68g
• Fat30g
• Fiber9g
• Sodium266mg

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

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