NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

0.5 cup red bell pepper

0.5 cup broccoli florets

0.5 cup cooked brown rice

1 tbsp tamari

1 tbsp rice vinegar

2 tbsp pineapple juice

1 tsp honey

1 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  Whisk together the tamari, rice vinegar, pineapple juice, honey, minced ginger, and minced garlic in a small jar to create the sauce.

• 4

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

• 5

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and cooked through, then remove chicken and set aside.

• 6

  Add the bell peppers and broccoli to the same skillet with a splash of water, covering for 2 minutes to steam-soften.

• 7

  Return the chicken to the pan and pour the sauce over the mixture, tossing constantly for 1-2 minutes until the glaze thickens and coats everything beautifully.

• 8

  Serve the crispy chicken and vegetables immediately over the warm cooked brown rice.