NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

1 tbsp honey

1 tbsp coconut aminos

1 tsp sesame oil

2 cloves garlic

1 tsp ginger

1 cup broccoli florets

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and toss the cubes with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and crispy on all sides.

• 3

  While the chicken is browning, steam the broccoli florets in a steamer basket for 4 to 5 minutes until tender-crisp and bright green.

• 4

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

• 5

  Reduce the skillet heat to medium and pour the sauce over the chicken, stirring constantly until the glaze becomes thick, sticky, and glossy.

• 6

  In a separate non-stick pan, lightly sauté the cauliflower rice for 3 minutes until heated through and slightly softened.

• 7

  Assemble the bowls by layering the cauliflower rice at the base, followed by the steamed broccoli and the crispy glazed chicken.