NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked brown rice

1 cup broccoli florets

0.5 cup sliced red bell pepper

2 tsp honey

1 tbsp coconut aminos

1 tsp avocado oil

0.5 tsp sesame oil

1 tsp minced garlic

0.5 tsp grated ginger

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet and sear for 5-6 minutes, turning once, until golden brown and cooked through.

• 4

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced red bell pepper to the same pan with a tablespoon of water.

• 5

  Cover the pan for 2 minutes to steam the vegetables until they are bright green and tender-crisp.

• 6

  In a small glass jar, whisk together the honey, coconut aminos, minced garlic, grated ginger, and red pepper flakes.

• 7

  Slice the chicken into bite-sized pieces and return it to the pan with the vegetables.

• 8

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

• 9

  Remove from heat, stir in the sesame oil, and serve immediately over the warm cooked brown rice.