NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

3 oz shrimp

1 tsp arrowroot powder

1 tbsp honey

1 tbsp coconut aminos

2 whole garlic cloves

0.5 tsp sesame oil

1 cup broccoli florets

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Pat the chicken breast and shrimp completely dry with paper towels to ensure a crispy sear.

• 2

  In a small mixing bowl, whisk together the honey, coconut aminos, minced garlic, and sesame oil until smooth.

• 3

  Place the cubed chicken and peeled shrimp into a bowl and toss with arrowroot powder, sea salt, and black pepper until lightly and evenly coated.

• 4

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

• 5

  Add the chicken cubes to the skillet in a single layer and cook for 3-4 minutes, turning once, until golden brown and cooked through.

• 6

  Add the shrimp to the skillet and cook for an additional 2 minutes, tossing frequently, until they turn pink and opaque.

• 7

  Reduce the heat to medium and pour the honey-garlic sauce over the proteins, stirring constantly for 1 minute until the sauce thickens into a glossy glaze.

• 8

  While the proteins finish, steam the broccoli florets in a steamer basket for 3-5 minutes until tender-crisp and bright green.

• 9

  Portion the cooked brown rice into a bowl and top with the glazed chicken, shrimp, and steamed broccoli.