NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup cooked jasmine rice

1 tbsp honey

1 tbsp tamari

2 cloves garlic

1 tsp fresh ginger

0.5 tsp toasted sesame oil

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized cubes, then toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat and add the chicken, cooking for 6-8 minutes until golden brown and crispy on all sides.

• 4

  While the chicken cooks, steam the broccoli florets and sliced red bell pepper until they are tender-crisp and bright in color.

• 5

  Lower the skillet heat to medium and pour the honey-garlic sauce over the chicken, stirring constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 6

  Divide the cooked jasmine rice into a bowl and top with the steamed vegetables and the glazed honey-garlic chicken.

• 7

  Finish the dish with a drizzle of toasted sesame oil and a sprinkle of sesame seeds and sliced green onions.