NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked brown rice

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into bite-sized cubes.

• 2

  In a small mixing bowl, whisk together the arrowroot powder, garlic powder, ground ginger, sea salt, and black pepper.

• 3

  Toss the chicken cubes in the spice mixture until each piece is evenly and lightly coated.

• 4

  Heat the sesame oil in a large non-stick skillet over medium-high heat until shimmering.

• 5

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 6

  Add the broccoli florets and 2 tablespoons of water to the pan, then immediately cover with a lid for 2 minutes to steam-tenderize the broccoli.

• 7

  Remove the lid and stir in the coconut aminos and honey, tossing constantly.

• 8

  Simmer for 1-2 minutes until the sauce reduces into a thick, glossy glaze that coats the chicken and broccoli.

• 9

  Place the cooked brown rice in a bowl, top with the crispy chicken and broccoli mixture, and garnish with toasted sesame seeds.