NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp honey

1 tbsp tamari

2 cloves garlic

1 tsp fresh ginger

1 tsp arrowroot powder

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into bite-sized cubes, then toss in a bowl with the arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat and sear the chicken cubes for 5-6 minutes, turning occasionally until golden brown and crispy.

• 3

  While the chicken cooks, whisk together the honey, tamari, minced garlic, and grated ginger in a small bowl to create the glaze.

• 4

  Add the broccoli florets and sliced red bell peppers to the skillet with a splash of water, then cover with a lid for 2 minutes to steam the vegetables until tender-crisp.

• 5

  Remove the lid and pour the honey-garlic glaze over the chicken and vegetables, tossing constantly for 1-2 minutes until the sauce thickens and becomes glossy.

• 6

  Divide the warm cooked brown rice into a bowl and top with the crispy honey-garlic chicken and vegetables, finishing with a sprinkle of sesame seeds.