NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup cooked jasmine rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp honey

1 tbsp tamari

1 tsp olive oil

2 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp arrowroot powder

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch cubes and place them in a medium mixing bowl.

• 3

  Sprinkle the chicken with arrowroot powder, sea salt, and black pepper, tossing until each piece is evenly coated.

• 4

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

• 5

  Heat the olive oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

• 6

  Add the chicken to the skillet in a single layer and sear until golden brown and cooked through, approximately 6 to 8 minutes.

• 7

  While the chicken is cooking, steam the broccoli florets and sliced red bell peppers in a steamer basket until they are tender-crisp.

• 8

  Reduce the skillet heat to medium and pour the honey-garlic sauce mixture over the chicken.

• 9

  Stir the chicken constantly for 1 to 2 minutes until the sauce thickens into a glossy, sticky glaze that coats every piece.

• 10

  Assemble the bowls by placing the cooked rice at the base, topping with the steamed vegetables, and finishing with the crispy glazed chicken.