Carrots & Cabbage Salad With Jasmine Rice & Grilled Chicken

Ingredients

• 2 cups green cabbage, finely shredded
• 1 cup carrots, grated (about 2 medium carrots)
• 1 red bell pepper, thinly sliced
• 1/2 cup green onions, chopped
• 1/4 cup cilantro leaves, chopped (optional)
• 2 boneless, skinless chicken breasts
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 cup jasmine rice
• 2 cups water or chicken broth
• 1/4 teaspoon salt
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated ginger
• Salt and pepper to taste

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, water or chicken broth, and salt. Bring to a boil, then lower to a simmer, cover, and cook for about 15 minutes. Fluff with a fork and let cool slightly.
2. In a small bowl, mix the soy sauce, sesame oil, honey, minced garlic, salt, and pepper. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Marinate in the refrigerator for at least 30 minutes.
3. Preheat the grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
4. In a large mixing bowl, combine the cabbage, carrots, red bell pepper, green onions, and cilantro. Toss to combine.
5. In a separate bowl, whisk together the rice vinegar, sesame oil, soy sauce, honey or maple syrup, grated ginger, salt, and pepper until well blended.
6. Pour the dressing over the salad and toss until evenly coated.
7. To serve, place a scoop of jasmine rice on each plate, top with the salad, and add sliced grilled chicken. Drizzle any remaining dressing over the chicken.