4 tablespoons toasted sliced almonds or wasabi soy sliced almonds*
Combine chicken and dressing in a resealable plastic bag. Allow to marinade in the refrigerator for 30 minutes.
When ready to grill, heat a grill skillet or skillet over medium-high heat. Cook chicken breast 3 - 4 minutes on eat side. Set aside and tent with foil to keep warm.
Drizzle oil into a 4 quart pot with a tight fitting lid. Swirl to coat bottom of the pot.
Combine rice, coconut milk, coconut water, water and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
Wait for coconut-water come to a gentle boil, reduce heat to low and over tightly with a lid. Let simmer covered for 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork once mostly dry turn off heat and replace lid. Let sit another 5-10 minutes, or until ready to heat. Rice will stay warm up to an hour if left covered.
Heat a large skillet over medium-high heat, preferably, not a non-stick skillet, add vegetable and sesame seed oil. Allow the oil to get hot, add vegetables. Sauté until vegetable are tender and starting to caramelize about 7 minutes. Season with salt and transfer to a plate or bowl and set aside.
Using the same skillet toast the coconut rice. Heat the skillet over high heat, add rice. Toast the coconut rice until you have a few bits of browned rice, turning occasionally, about 10 minutes. Keep an eye on it to keep it from burning. Toss rice with 2 tablespoons chopped cilantro and zest of 1 lime.
Divide between 4 bowls, 1 cup of rice, ¼ cup of sauté vegetable, ½ a mango, ½ avocado, 1 tablespoon sliced almonds, 1 sliced chicken breast and drizzle 1 tablespoon of dressing.
Brown Rice - Increase water to 2⅓ and simmer covered on low for 1 hour.
Serving size: 1 breast / 1 cup rice / ¼ cup vegetables
Recipe by The Noshery at http://thenoshery.com/asian-chicken-and-toasted-coconut-rice-bowls/