NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked brown rice

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp raw honey

1 tsp arrowroot powder

0.5 tsp fresh ginger

1 clove garlic

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 toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Add the chicken to the skillet in a single layer and cook until golden brown and crispy on all sides, approximately 6 to 8 minutes.

• 4

  Remove the chicken from the pan and set aside; add the broccoli florets and 2 tablespoons of water to the same pan.

• 5

  Cover the pan with a lid and steam the broccoli for 3 minutes until tender-crisp and bright green.

• 6

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

• 7

  Return the chicken to the skillet with the broccoli and pour the sauce mixture over the top.

• 8

  Sauté for 1 to 2 minutes, tossing constantly, until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 9

  Serve the mixture immediately over the warm cooked brown rice and garnish with sesame seeds.