NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

2 tsp honey

1 tbsp tamari

1 clove garlic

0.5 tsp fresh ginger

0.33 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp green onion

PREPARATION

• 1

  Prepare the brown rice according to package instructions or reheat pre-cooked rice until fluffy.

• 2

  Dice the chicken breast into one-inch cubes and place them in a bowl with arrowroot starch, sea salt, and black pepper, tossing until each piece is lightly coated.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 6 minutes.

• 4

  While the chicken cooks, whisk together the honey, tamari, minced garlic, and grated ginger in a small bowl to create the glaze.

• 5

  Add the broccoli florets and sliced red bell pepper to the skillet with the chicken, sautéing for 3 minutes until the vegetables are tender yet crisp.

• 6

  Pour the honey-garlic glaze over the mixture and stir constantly for 1 minute as the sauce bubbles and thickens into a glossy coating.

• 7

  Spoon the cooked brown rice into a serving bowl and top with the glazed chicken and vegetable mixture.

• 8

  Finish the dish by garnishing with thinly sliced green onions for a fresh bite.