NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp avocado oil

2 tsp raw honey

1 tbsp coconut aminos

2 cloves garlic

1 tsp fresh ginger

0.33 cup cooked jasmine rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp sesame seeds

1 tbsp green onion

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized cubes and pat them dry with a paper towel.

• 2

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

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes until golden and crispy.

• 4

  While the chicken cooks, place the broccoli florets and sliced red bell pepper in a steamer basket over boiling water for 4-5 minutes until tender-crisp.

• 5

  In a small jar, whisk together the raw honey, coconut aminos, minced garlic, and grated fresh ginger.

• 6

  Pour the sauce into the skillet with the chicken and simmer for 1-2 minutes until the glaze thickens and coats the meat.

• 7

  Assemble the bowl by placing the cooked jasmine rice at the base, topping with the glazed chicken and steamed vegetables.

• 8

  Garnish with sesame seeds and sliced green onions before serving warm.