220g fresh white rice, 60g oats, 20g kamut, 10g glutinous rice, 10g millet, 10g barley; soak for 1 hour
Cut chicken breast into bite-sized pieces.
Slice zucchini and shiitake mushrooms into manageable pieces.
Add olive oil to a pan and sauté the chicken breast.
When the chicken is cooked, add zucchini and shiitake mushrooms and stir-fry.
Add oats and cacao nibs and mix on low heat.
Season with low-sodium soy sauce.
Serve on a plate to finish.