NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tsp avocado oil

0.5 cup jasmine rice

1 cup broccoli florets

2 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tbsp honey

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

1 stalk green onion

PREPARATION

• 1

  Cook the jasmine rice according to package directions and set aside.

• 2

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

• 3

  Cut the chicken breast into bite-sized pieces and finely mince the garlic and ginger.

• 4

  Heat avocado oil in a large skillet over medium-high heat.

• 5

  Add the chicken to the skillet and sear until browned and cooked through, approximately 5 to 7 minutes.

• 6

  Add the minced garlic and ginger to the skillet, sautéing for 1 minute until fragrant.

• 7

  Pour the prepared sauce over the chicken and stir constantly for 1 to 2 minutes until the glaze thickens and coats the chicken thoroughly.

• 8

  Steam the broccoli florets until they are bright green and crisp-tender.

• 9

  Serve the glazed chicken over the rice with a side of broccoli, garnished with thinly sliced green onions.