NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 tsp fresh ginger

1 tbsp tamari

1 tsp honey

0.5 tsp toasted sesame oil

1 cup cauliflower rice

0.13 cup quinoa

1 cup broccoli florets

0.5 cup shredded carrots

PREPARATION

• 1

  Pat the chicken breast dry and dice into bite-sized pieces, seasoning with sea salt and black pepper.

• 2

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

• 3

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, about 6-8 minutes.

• 4

  Pour the honey-garlic glaze over the chicken and toss for 1 minute until the sauce thickens and coats the meat.

• 5

  In a separate pan or steamer, lightly cook the broccoli florets, cauliflower rice, and shredded carrots until crisp-tender.

• 6

  Mix the cooked quinoa with the cauliflower rice and place in a bowl.

• 7

  Top the grain-veggie base with the glazed chicken and steamed broccoli, drizzling any remaining sauce from the pan over the top.