NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame oil

1 tbsp honey

1 tbsp coconut aminos

1 tsp rice vinegar

1 clove garlic

0.5 tsp fresh ginger

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

PREPARATION

• 1

  Pat the chicken breast dry and cut into 1-inch bite-sized cubes.

• 2

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

• 3

  In a small jar or bowl, whisk together the honey, coconut aminos, rice vinegar, minced garlic, and grated fresh ginger.

• 4

  Heat the sesame oil in a large non-stick skillet over medium-high heat until shimmering.

• 5

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

• 6

  While the chicken is cooking, steam the broccoli florets and sliced red bell pepper until they are tender-crisp and bright.

• 7

  Pour the honey-garlic sauce over the chicken in the skillet and stir constantly for 1-2 minutes until the glaze is thick and glossy.

• 8

  Place the warm brown rice in a bowl and top with the glazed chicken and the steamed vegetables.