NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 cup broccoli florets

1 tbsp avocado oil

1 tsp arrowroot powder

1.5 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Toss the broccoli florets on the baking sheet with 0.5 tbsp of avocado oil, sea salt, and black pepper.

• 3

  Roast the broccoli for 15-18 minutes until the edges are slightly charred and the stems are tender.

• 4

  While the broccoli roasts, pat the chicken breast cubes dry with a paper towel and toss them in a bowl with the arrowroot powder until lightly coated.

• 5

  Heat the remaining 0.5 tbsp of avocado oil in a large non-stick skillet over medium-high heat.

• 6

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 7

  In a small bowl, whisk together the coconut aminos, toasted sesame oil, honey, grated fresh ginger, and minced garlic.

• 8

  Reduce the skillet heat to medium, pour the sauce mixture over the chicken, and stir constantly for 1-2 minutes until the glaze becomes thick and glossy.

• 9

  Plate the crispy chicken alongside the roasted broccoli and garnish with sesame seeds before serving.