NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot starch

1 tsp avocado oil

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp fresh ginger

1 clove garlic

1 tbsp coconut aminos

1 cup cauliflower rice

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the chicken to the pan and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through, then transfer to a plate.

• 4

  Lower the heat to medium, add the toasted sesame oil to the same pan, and sauté the broccoli, red bell pepper, fresh ginger, and garlic for 3-4 minutes.

• 5

  Stir in the cauliflower rice and coconut aminos, cooking for an additional 2-3 minutes until the vegetables are tender yet still crisp.

• 6

  Return the cooked chicken to the pan, toss everything together to coat in the glaze, and serve immediately garnished with sesame seeds.