NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

1.5 tsp honey

1 tbsp tamari

1 tsp toasted sesame oil

2 clove garlic

1 tsp fresh ginger

0.5 cup cooked brown rice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear without moving for 3 minutes, then flip and cook for another 2-3 minutes until golden and crispy.

• 5

  Toss in the broccoli florets and sliced red bell peppers, stir-frying for 3 to 4 minutes until the vegetables are tender-crisp and vibrant.

• 6

  Pour the honey-garlic sauce over the chicken and vegetables, stirring constantly for 1 minute as the glaze thickens and coats every piece.

• 7

  Remove from heat and serve immediately over a bed of warm cooked brown rice.