NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot starch

0.5 cup cooked jasmine rice

1 cup broccoli florets

0.25 cup carrots

1 tbsp honey

1 tbsp tamari

1 tsp sesame oil

2 clove garlic

1 tsp ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  Prepare the cooked jasmine rice and set aside.

• 2

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

• 3

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

• 4

  Heat sesame oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6-8 minutes.

• 5

  While chicken cooks, steam the broccoli florets and sliced carrots until tender-crisp.

• 6

  Pour the honey-garlic glaze into the skillet with the chicken and stir for 1-2 minutes until the sauce thickens and becomes glossy.

• 7

  Divide the rice into bowls, top with the glazed chicken and steamed vegetables, and garnish with sesame seeds and sliced green onions.