NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

0.5 cup Cooked brown rice

1 tsp Toasted sesame oil

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, arrowroot powder, minced ginger, minced garlic, and red pepper flakes to create the glaze.

• 2

  Cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  Heat the toasted sesame oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and cook, stirring occasionally, until golden brown and cooked through, approximately 6 to 8 minutes.

• 5

  Add the broccoli florets to the skillet with a splash of water, then cover with a lid to steam for 3 minutes until tender-crisp and bright green.

• 6

  Remove the lid and pour the prepared sauce over the chicken and broccoli, stirring constantly for 1 to 2 minutes until the glaze thickens and coats the ingredients.

• 7

  Serve the glazed chicken and broccoli immediately over the warm cooked brown rice.