NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast, cubed

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame oil

1 tbsp raw honey

1 tbsp coconut aminos

1 tsp garlic, minced

0.5 tsp fresh ginger, grated

1 cup cauliflower rice

0.25 cup brown rice, cooked

1 cup broccoli florets

0.5 cup red bell pepper, sliced

PREPARATION

• 1

  In a small bowl, whisk together the raw honey, coconut aminos, minced garlic, and grated ginger to create the sauce.

• 2

  Pat the chicken cubes dry and toss them in a bowl with the arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the toasted sesame oil in a large non-stick skillet over medium-high heat. Add the chicken and sauté until golden brown and crispy on all sides, about 6-8 minutes.

• 4

  While the chicken cooks, steam the broccoli florets and sliced red bell peppers until they are tender-crisp.

• 5

  Pour the honey-garlic sauce over the crispy chicken in the skillet. Toss for 1-2 minutes until the sauce thickens and creates a sticky glaze.

• 6

  In a separate pan or microwave-safe bowl, warm the cauliflower rice and cooked brown rice together.

• 7

  Assemble the bowls by placing the rice mixture at the base, topping with the steamed vegetables, and finishing with the glazed honey-garlic chicken.