NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

1 tsp extra virgin olive oil

0.5 cup cooked jasmine rice

1 cup broccoli florets

1 tbsp raw honey

1 tbsp tamari

2 cloves 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 a paper towel and cut into 1-inch bite-sized cubes.

• 2

  In a small bowl, toss the chicken cubes with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  In a separate small jar, whisk together the raw honey, tamari, minced garlic, and grated fresh ginger to create the glaze.

• 4

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 5

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until the exterior is golden brown and crispy.

• 6

  While the chicken cooks, steam the broccoli florets in a steamer basket for 3-4 minutes until they are bright green and tender-crisp.

• 7

  Pour the honey-garlic sauce over the crispy chicken in the skillet and toss to coat.

• 8

  Simmer the sauce for 1-2 minutes until it thickens into a glossy, sticky glaze that clings to the chicken.

• 9

  Place the warm jasmine rice in a bowl, top with the steamed broccoli and the glazed chicken.

• 10

  Garnish with sesame seeds and serve immediately.