Ingredients (makes one serving):
- 1⁄2 Medium Avocado
- 1/3 cup Carrots, Grated
- 1⁄2 cup, Coleslaw Mix OR shredded cabbage
- 4 Cherry Tomatoes, Halved
- 1⁄2 tsp, Roasted Red Pepper Flakes
- 1⁄2 tbsp, Soya sauce OR Liquid Aminos
- 4 ounces, Chicken Breast, Cooked
- 3 Medium, Fresh Mushrooms, Chopped
- 1⁄2 cup, Jasmine Rice, Cooked
- 1 tbsp, Dijon Mustard
Instructions:
- Bake chicken at 350 degrees F for approx. 25-30 minutes OR until meat has reached internal temp of 165 degrees F.
*Other cooking options: air fryer, BBQ, clow cooker.
- Heat a lightly sprayed frying pan on medium heat.
- Add coleslaw mix, mushrooms, cherry tomatoes, grated carrots, roasted red pepper flakes and soya sauce (or liquid/coconut aminos for GF) and season to taste with salt & pepper or favorite spices.
- Heat until cherry tomato skin starts to blister (3-5 minutes) or until veggies have reached preferred softness.
** Cooking the vegetables is optional this dish can be eaten and made completely raw!
- Plate vegetable mixture over 1⁄2 cup of steamed jasmine rice, add 4 ounces (measured once cooked) and top with Dijon mustard OR preferred condiment/sauce.
Nutrition: 399 calories per serving
Protein: 32g
Carbohydrates: 34g
Fat: 16g