NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot starch

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp toasted sesame oil

1 tbsp honey

1 tbsp coconut aminos

2 clove garlic

0.5 cup cooked jasmine rice

1 cup broccoli florets

0.5 cup sliced carrots

PREPARATION

• 1

  Prepare the jasmine rice according to package instructions and set aside.

• 2

  Steam the broccoli florets and sliced carrots in a steamer basket over boiling water for 5-6 minutes until tender-crisp.

• 3

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

• 4

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

• 5

  Heat the toasted sesame oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through.

• 6

  While the chicken cooks, whisk together the honey, coconut aminos, and minced garlic in a small bowl.

• 7

  Reduce the skillet heat to medium-low and pour the honey-garlic sauce over the chicken. Toss constantly for 1-2 minutes until the sauce thickens and glazes the chicken.

• 8

  Assemble the bowls by layering the cooked jasmine rice, steamed vegetables, and the glazed chicken. Drizzle any remaining sauce from the pan over the top.