NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.75 tbsp honey

1 tbsp tamari

1 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

0.33 cup cooked jasmine rice

1 cup broccoli florets

0.5 cup red bell pepper

PREPARATION

• 1

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

• 2

  In a small jar or bowl, whisk together the honey, tamari, toasted sesame oil, minced garlic, and grated fresh ginger 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 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 4

  While the chicken cooks, steam the broccoli florets and sliced red bell peppers until tender-crisp, about 4 minutes.

• 5

  Pour the honey-garlic glaze into the skillet with the chicken. Stir constantly for 1-2 minutes until the sauce bubbles and thickens into a sticky coating.

• 6

  Assemble the bowl by placing the cooked jasmine rice at the base, topping it with the glazed chicken and steamed vegetables.