NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 tbsp honey

1 tbsp coconut aminos

1 tsp garlic

0.5 tsp fresh ginger

0.5 cup cauliflower rice

0.25 cup cooked quinoa

1 cup broccoli florets

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and place them in a bowl.

• 2

  Season the chicken with sea salt and black pepper, then toss with arrowroot powder until evenly coated.

• 3

  In a small ramekin, whisk together the honey, coconut aminos, minced garlic, and grated ginger to create the glaze.

• 4

  Heat the avocado oil in a non-stick skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, turning occasionally until golden and crispy.

• 5

  While the chicken cooks, steam the broccoli florets until tender-crisp and lightly warm the cauliflower rice and quinoa mixture.

• 6

  Pour the honey-garlic glaze into the skillet with the chicken. Stir constantly for 1-2 minutes until the sauce thickens and coats the chicken pieces.

• 7

  Assemble the bowl by layering the cauliflower-quinoa base at the bottom, followed by the steamed broccoli and the glazed chicken.