NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp honey

1 tbsp tamari

0.5 tsp sesame oil

1 tsp arrowroot starch

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and toss in a bowl with arrowroot starch, sea salt, and black pepper until evenly coated.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, turning occasionally, until the edges are golden and crispy.

• 5

  Toss in the broccoli florets and sliced red bell pepper with a tablespoon of water; cover the pan for 2 minutes to lightly steam the vegetables.

• 6

  Remove the lid and pour the honey-garlic glaze over the chicken and vegetables, stirring constantly for 1 minute until the sauce thickens.

• 7

  Divide the warm cooked brown rice into bowls, top with the honey-garlic chicken mixture, and finish with a drizzle of toasted sesame oil.