NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp arrowroot powder

1 tsp avocado oil

1.5 cup broccoli florets

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp honey

1 tsp toasted sesame oil

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

  Pat the chicken breast chunks dry with a paper towel and toss them in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small glass jar, whisk together the coconut aminos, rice vinegar, honey, toasted sesame oil, minced ginger, minced garlic, and red pepper flakes to create the sauce.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear without moving for 3 minutes, then flip and cook for another 3-4 minutes until golden brown and cooked through.

• 5

  Add the broccoli florets to the pan along with one tablespoon of water, then immediately cover with a lid to steam for 2 minutes until bright green and tender-crisp.

• 6

  Remove the lid, pour the prepared sauce over the chicken and broccoli, and stir constantly for 1 minute until the glaze thickens and becomes glossy.