NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.5 tbsp honey

1 tbsp coconut aminos

1 clove garlic

0.5 tsp fresh ginger

0.5 tsp toasted sesame oil

0.25 cup cooked jasmine rice

1 cup broccoli florets

0.5 cup sliced carrots

0.5 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  Dice the chicken breast into bite-sized cubes and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small jar or bowl, whisk together the honey, coconut aminos, minced garlic, grated ginger, and toasted sesame oil to create the glaze.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through.

• 4

  While the chicken cooks, steam the broccoli florets and sliced carrots for 4-5 minutes until they are tender-crisp and bright.

• 5

  Lower the heat on the skillet to medium and pour the honey-garlic sauce over the chicken. Toss constantly for 1-2 minutes until the sauce bubbles and becomes a thick, glossy glaze.

• 6

  Divide the cooked jasmine rice into a bowl, top with the steamed vegetables, and add the glazed chicken.

• 7

  Garnish the bowl with sesame seeds and freshly sliced green onions before serving.