Gluten-Free, Dairy-Free, Serves 4

• 1 1/2 pounds chicken breasts
• 1/4 cup & 2 Tbsp coconut amino
• 3 Tbsp & 2 tsp honey
• 2 Tbsp gluten-free fish sauce
• 1 Tbsp chilie sauce
• 6 low sodium chicken broth
• 1 Tbsp sesame oil
• 8 slices fresh ginger
• 1 cinnamon sticks
• 4 garlic cloves minced
• 2 star anise
• 1 jalapeno seeded and sliced
• 2 cups chopped kale
• 8 ounces rice noodles
• 2 cups bok choy
• 1 cup bean sprouts
• 2 limes juiced
• 1 yellow onion quartered

Directions:

Preheat the oven to 425 degrees F. Toss the chicken with 2 Tbsp coconut amino, 1 Tbsp fish sauce, 1 Tbsp honey, chilie sauce, and sesame oil. Place the chicken onto a pre-treated baking sheet with a non-stick option of choice. Bake for 15 minutes, remove, and toss in 2 more Tbsps of honey. Transfer the bake to the oven and bake for another 5-10 minutes. Remove the chicken and shred it. Turn the oven to broil and broil the chicken for 1-3 minutes or until caramelized.

In a Dutch oven, combine the broth, 1/4 cup coconut amino, 1 Tbsp fish sauce, 2 Tbsp honey, onion, ginger, garlic, star anise, cinnamon, and jalapeno. Bring to a boil over high heat, then reduce to a simmer for 15 minutes. Just before serving, stir in the greens and season to taste. Cook the noodles as directed on the package. Drain and divide into bowls. Add the chicken, and pour the broth over the top. Arrange the herbs, sprouts, and any other desired toppings (I suggest a soft-boiled egg). Squeeze lime juice over the top and enjoy!