NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

1 tbsp avocado oil

1.5 cup broccoli florets

2 tbsp coconut aminos

1 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 cut into 1-inch bite-sized cubes.

• 2

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

• 3

  Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the skillet in a single layer and sear undisturbed for 3-4 minutes to develop a golden, crispy crust.

• 5

  Flip the chicken pieces and cook for an additional 3 minutes until they are golden brown on all sides.

• 6

  Add the broccoli florets and 2 tablespoons of water to the pan, then immediately cover with a lid to steam for 2-3 minutes.

• 7

  Remove the lid and stir in the minced garlic, grated ginger, and coconut aminos.

• 8

  Stir-fry everything together for 1-2 minutes until the sauce reduces and forms a thick, glossy glaze over the chicken and broccoli.

• 9

  Transfer to a plate and garnish with sesame seeds before serving.