NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.25 cup red bell pepper

1 tbsp honey

1 tbsp coconut aminos

1 tsp sesame oil

1 tsp arrowroot powder

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  In a small bowl, whisk together the honey, coconut aminos, minced garlic, and sesame oil to create the glaze.

• 2

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 3

  Lightly toss the seasoned chicken in arrowroot powder until each piece is thinly coated.

• 4

  Heat avocado oil in a large skillet over medium-high heat until shimmering.

• 5

  Add the chicken to the skillet and cook, stirring occasionally, until the exterior is golden brown and the centers are cooked through, about 6 to 8 minutes.

• 6

  While the chicken cooks, steam the broccoli florets and sliced red bell pepper in a steamer basket until they are vibrant and crisp-tender.

• 7

  Pour the honey-garlic glaze into the skillet with the chicken and toss to coat, simmering for 1 to 2 minutes until the sauce becomes thick and glossy.

• 8

  Assemble the bowls by placing the cooked brown rice at the base, topped with the steamed vegetables and the glazed chicken.