NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups broccoli florets

0.5 cup cooked white rice

1 tsp avocado oil

2 tbsp coconut aminos

1 tsp honey

0.5 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into bite-sized cubes, then season evenly with sea salt and black pepper.

• 2

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

• 3

  Add the chicken cubes to the skillet in a single layer and sear until golden brown and cooked through, approximately 5 to 6 minutes.

• 4

  Remove the chicken from the skillet and set aside; add the broccoli florets to the same pan with a splash of water.

• 5

  Cover the skillet and steam the broccoli for 3 minutes until it is bright green and tender-crisp.

• 6

  In a small bowl, whisk together the coconut aminos, honey, minced garlic, grated fresh ginger, and toasted sesame oil.

• 7

  Return the chicken to the skillet, pour the sauce over the mixture, and toss for 1 minute until the glaze thickens and coats everything beautifully.

• 8

  Serve the crispy chicken and broccoli over the warm cooked rice and garnish with sesame seeds.