NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

2 tsp honey

1 tbsp tamari

2 cloves garlic

1 tsp fresh ginger

0.5 tsp toasted sesame oil

0.33 cup jasmine rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp green onions

0.5 tsp sesame seeds

PREPARATION

• 1

  Prepare the jasmine rice according to package instructions and set aside.

• 2

  Steam the broccoli florets and sliced red bell peppers in a steamer basket for 4-5 minutes until tender-crisp and bright.

• 3

  Pat the chicken breast dry with paper towels and cut into 1-inch bite-sized cubes.

• 4

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

• 5

  Heat avocado oil in a large non-stick skillet over medium-high heat. Add the chicken and sear for 6-8 minutes, turning occasionally, until golden brown and cooked through.

• 6

  While chicken cooks, whisk together the honey, tamari, minced garlic, grated ginger, and toasted sesame oil in a small bowl.

• 7

  Reduce the skillet heat to medium and pour the sauce over the chicken. Toss constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken.

• 8

  Assemble the bowl by placing the cooked rice at the base, followed by the steamed vegetables and the honey-garlic chicken.

• 9

  Garnish with sliced green onions and sesame seeds before serving.