NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 tbsp Arrowroot powder

0.5 cup Shelled edamame

0.5 cup Cooked brown rice

1 cup Broccoli florets

1 tbsp Tamari

1 tsp Honey

0.5 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Place chicken in a bowl and toss with arrowroot powder, sea salt, and black pepper until each piece is evenly coated.

• 3

  In a small glass jar or bowl, whisk together the tamari, honey, grated fresh ginger, minced garlic, and sesame oil until well combined.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-high heat. Once shimmering, add the chicken in a single layer.

• 5

  Sear the chicken for 3-4 minutes per side until golden brown and crispy, then remove from the pan and set aside.

• 6

  In the same pan or using a steamer basket, steam the broccoli florets and shelled edamame for 4-5 minutes until bright green and tender-crisp.

• 7

  Return the chicken to the skillet and pour the tamari sauce over the top, tossing constantly for 1 minute until the sauce thickens into a glossy glaze.

• 8

  Divide the warm cooked brown rice into a bowl and top with the glazed chicken, broccoli, and edamame.