NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame oil

1 tbsp raw honey

1 tbsp tamari

2 cloves garlic

1 tsp fresh ginger

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until each piece is lightly coated.

• 3

  Whisk together the honey, tamari, minced garlic, and grated ginger in a small ramekin to prepare the glaze.

• 4

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

• 5

  Add the chicken to the skillet in a single layer and sear for 5-6 minutes, turning occasionally, until golden and crispy on the edges.

• 6

  Add the broccoli florets and sliced red bell pepper to the pan, sautéing with the chicken for another 3-4 minutes until vegetables are bright and tender-crisp.

• 7

  Pour the honey-garlic glaze over the mixture and stir constantly for 1 minute until the sauce bubbles and thickens into a sticky coating.

• 8

  Divide the warm cooked brown rice into a bowl and top with the honey-garlic chicken and vegetable mixture.

• 9

  Garnish with sesame seeds and sliced green onions before serving immediately.