NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Brown rice

1 cup Broccoli

0.5 cup Red bell pepper

1 tsp Sesame oil

1 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

1 clove Garlic

1 tsp Ginger root

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cook the brown rice according to package instructions or use pre-cooked rice and set aside.

• 2

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

• 3

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

• 4

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

• 5

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes, then remove from the pan.

• 6

  In the same pan, add the minced garlic, grated ginger root, and red pepper flakes, sautéing for 30 seconds until fragrant.

• 7

  Toss in the broccoli florets and sliced red bell pepper with a tablespoon of water, then cover the pan to steam for 3 minutes until tender-crisp.

• 8

  Return the cooked chicken to the skillet and pour the sauce mixture over the ingredients.

• 9

  Stir constantly for 1 minute until the glaze thickens and becomes glossy, coating the chicken and vegetables.

• 10

  Serve the mixture immediately over the warm bed of fluffy brown rice.