NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 cup broccoli florets

0.5 cup red bell pepper

2 tsp honey

1 tbsp coconut aminos

1 clove garlic

0.5 tsp fresh ginger

1 tsp toasted sesame oil

0.33 cup cooked brown rice

1 tbsp green onions

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized cubes before tossing in a bowl with arrowroot starch, sea salt, and black pepper until evenly coated.

• 2

  Heat the olive oil in a large non-stick skillet over medium-high heat and add the chicken, searing for 5-7 minutes until golden brown and cooked through.

• 3

  While the chicken cooks, steam the broccoli florets and sliced red bell pepper in a steamer basket for 4-5 minutes until they are tender-crisp and bright.

• 4

  In a small jar or bowl, whisk together the honey, coconut aminos, minced garlic, and grated fresh ginger to create the glaze.

• 5

  Reduce the skillet heat to medium, pour the glaze over the chicken, and add the toasted sesame oil, stirring constantly for 1-2 minutes until the sauce thickens and coats the meat.

• 6

  Assemble the bowl by placing the cooked brown rice at the base, topping with the glazed chicken and steamed vegetables, and garnishing with sliced green onions.