NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

2 cups broccoli florets

1 cup cauliflower rice

2 tbsp coconut aminos

0.5 tbsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels, cut into bite-sized pieces, and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  Heat the sesame oil in a large non-stick skillet over medium-high heat and sear the chicken pieces until they are golden brown and crispy on all sides.

• 3

  While the chicken cooks, steam the broccoli florets until they are tender-crisp and vibrant green.

• 4

  In a separate small pan, lightly sauté the cauliflower rice for 3-5 minutes until heated through and slightly softened.

• 5

  In a small jar or bowl, whisk together the coconut aminos, honey, minced garlic, and grated fresh ginger to create the teriyaki glaze.

• 6

  Pour the sauce into the skillet with the crispy chicken, tossing constantly for 1-2 minutes until the glaze thickens and becomes glossy.

• 7

  Plate the cauliflower rice and top with the glazed chicken and steamed broccoli, drizzling any remaining sauce from the pan over the top.