NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

0.5 cup Sliced red bell pepper

0.5 cup Snap peas

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

0.5 tsp Toasted sesame oil

1 tsp Raw honey

0.5 tsp Arrowroot powder

1 tsp Grated fresh ginger

1 clove Minced garlic

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together coconut aminos, honey, grated ginger, minced garlic, and arrowroot powder until smooth.

• 2

  Season the diced chicken breast with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 5

  Remove chicken from the pan and add the broccoli florets, red bell pepper, and snap peas with a splash of water.

• 6

  Cover and steam the vegetables for 3 minutes until tender-crisp and bright green.

• 7

  Return the chicken to the pan and pour the sauce over the mixture, tossing constantly for 1 minute until the glaze thickens.

• 8

  Stir in the toasted sesame oil and serve immediately over the warm cooked brown rice.