NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Honey

1 tbsp Tamari

2 cloves Garlic

1 tsp Olive oil

1 cup Broccoli florets

0.5 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tsp Apple cider vinegar

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the honey, tamari, minced garlic, and apple cider vinegar until well combined.

• 3

  Heat the olive oil in a medium stainless steel or cast-iron skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sear for 5-6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, steam the broccoli florets in a steamer basket for 4-5 minutes until bright green and tender-crisp.

• 6

  In a separate small pan, sauté the cauliflower rice over medium heat for 3-4 minutes until softened.

• 7

  Remove the chicken from the skillet and set aside to rest; reduce the skillet heat to medium-low.

• 8

  Pour the honey-garlic mixture into the skillet, scraping up any browned bits, and simmer for 1-2 minutes until the sauce thickens into a glossy glaze.

• 9

  Slice the chicken into strips, return it to the skillet to coat thoroughly in the sauce, and serve over the cauliflower rice and broccoli.

• 10

  Garnish the dish with sesame seeds before serving.