NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked brown rice

1 tsp arrowroot powder

1 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp avocado oil

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, toss the chicken cubes with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and sear until golden brown and crispy on all sides, approximately 6 to 8 minutes.

• 5

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

• 6

  Add the broccoli florets to the skillet along with a splash of water, then cover with a lid for 2 minutes to steam until vibrant green.

• 7

  Remove the lid and pour the prepared sauce over the chicken and broccoli, stirring constantly until the glaze thickens and coats everything.

• 8

  Drizzle with sesame oil and serve immediately over the warm, fluffy brown rice.