NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

2 cloves garlic

1 tsp fresh ginger

0.5 tbsp honey

1 tbsp tamari

0.33 cup brown rice

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 3

  Add the chicken to the pan and sear for 5-6 minutes, turning occasionally, until the edges are golden and crispy.

• 4

  Add the broccoli florets and sliced red bell pepper to the pan, sautéing for another 3-4 minutes until the vegetables are tender-crisp.

• 5

  In a small jar, whisk together the minced garlic, grated ginger, honey, and tamari.

• 6

  Pour the sauce over the chicken and vegetables, stirring constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.

• 7

  Serve the stir-fry immediately over a bed of warm, cooked brown rice.