NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tsp Arrowroot starch

1 tsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Honey

1 tbsp Tamari

2 cloves Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a separate small jar, whisk together the honey, tamari, minced garlic, and grated fresh 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 pan in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 6

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

• 7

  Add the broccoli florets and sliced red bell pepper to the same pan, adding a splash of water to help steam the veggies for 2-3 minutes.

• 8

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

• 9

  Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables in a glossy glaze.

• 10

  Serve immediately while hot and crispy.