Chinese Chicken Breast Bowl

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 cup bell pepper, diced
• 1 cup cooked broccoli (from about 1.5 cups raw florets)
• 1 cup cooked snap peas (from about 1.5 cups raw, trimmed)
• 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
• 2 cups bell pepper, diced
• 2 cups cooked broccoli (from about 3 cups raw florets)
• 2 cups cooked snap peas (from about 1.5 cups raw, trimmed)
• 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
• 4 cups bell pepper, diced
• 4 cups cooked broccoli (from about 6 cups raw florets)
• 4 cups cooked snap peas (from about 1.5 cups raw, trimmed)
• 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
• 6 cups bell pepper, diced
• 6 cups cooked broccoli (from about 9 cups raw florets)
• 6 cups cooked snap peas (from about 1.5 cups raw, trimmed)
• 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
• 8 cups bell pepper, diced
• 8 cups cooked broccoli (from about 12 cups raw florets)
• 8 cups cooked snap peas (from about 1.5 cups raw, trimmed)
• 8 tbsp coconut aminos
• 8 tsp sesame oil
• 8 tsp grated ginger
• 16 cloves garlic, minced
• 16 scallions, sliced

1. Sear the chicken breast in a hot pan over medium heat, 5 to 6 minutes per side, until golden and it reaches 165°F in the center with no pink, then set it aside.

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2. Cook the broccoli and bell pepper in the same pan, 4 to 5 minutes, until the broccoli is bright green and just tender.

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

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4. Off the heat, stir in the coconut aminos, ginger, garlic, sesame oil, and scallion so the garlic does not scorch.
5. Slice the chicken and serve it with the vegetables over the rice.

• Calories550
• Protein62g
• Carbs48g
• Fat12g
• Fiber11g
• Sodium260mg

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

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