NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 cup broccoli florets

0.5 cup snap peas

0.5 cup red bell pepper

1 tbsp honey

1 tbsp tamari

2 clove garlic

1 tsp fresh ginger

0.5 tsp toasted sesame oil

0.25 cup cooked brown rice

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into bite-sized pieces.

• 2

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

• 3

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

• 4

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 5

  Add the chicken to the skillet in a single layer and sear until golden brown and cooked through, about 5-6 minutes, then remove and set aside.

• 6

  In the same skillet, add the broccoli, snap peas, and sliced red bell pepper with a tablespoon of water; cover and steam for 2 minutes.

• 7

  Remove the lid and sauté the vegetables for another 2 minutes until tender-crisp.

• 8

  Return the chicken to the pan and pour the honey-garlic sauce over the mixture.

• 9

  Toss everything together for 1 minute until the sauce thickens and becomes glossy.

• 10

  Remove from heat, drizzle with toasted sesame oil, and serve over the warm brown rice.