NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

1 tsp olive oil

0.33 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

2 tsp honey

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Prepare the brown rice according to package instructions and set aside.

• 2

  Dice the chicken breast into bite-sized cubes and season with sea salt and black pepper.

• 3

  Place the chicken in a bowl and toss with arrowroot powder until each piece is lightly and evenly coated.

• 4

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 5

  Add the chicken to the skillet in a single layer and cook for 6-8 minutes, turning occasionally, until golden brown and crispy on all sides.

• 6

  While the chicken cooks, whisk together the honey, coconut aminos, toasted sesame oil, minced garlic, and grated ginger in a small bowl.

• 7

  Remove the crispy chicken from the pan and set aside on a plate.

• 8

  In the same skillet, add the broccoli florets and sliced red bell pepper with a tablespoon of water; cover and steam for 3 minutes until crisp-tender.

• 9

  Return the chicken to the skillet with the vegetables and pour the honey-garlic sauce over the top.

• 10

  Toss everything together for 1-2 minutes over medium heat until the sauce thickens into a glossy glaze.

• 11

  Divide the cooked brown rice into a bowl, top with the honey-garlic chicken and vegetables, and garnish with sesame seeds.