NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tsp avocado oil

1 tsp arrowroot powder

0.5 cup cooked white rice

1 cup broccoli florets

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp raw honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Place the chicken in a bowl and toss with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

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

• 5

  While the chicken cooks, whisk together the coconut aminos, rice vinegar, honey, grated ginger, minced garlic, and red pepper flakes in a small bowl.

• 6

  Steam the broccoli florets in a separate pot with a splash of water for 3 minutes until tender but still bright green.

• 7

  Pour the sauce mixture into the skillet with the chicken and simmer for 1-2 minutes until the sauce thickens into a glossy glaze.

• 8

  Serve the glazed chicken and steamed broccoli over the warm cooked white rice.