NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup cooked brown rice

2 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tbsp honey

1 tsp arrowroot powder

1 tsp toasted sesame oil

1 clove garlic

1 tsp fresh ginger

0.25 tsp red pepper flakes

1 tsp sesame seeds

1 tsp avocado oil

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and toss them in a bowl with the arrowroot powder until lightly coated.

• 2

  In a small jar, whisk together the coconut aminos, rice vinegar, honey, and toasted sesame oil to create the sauce base.

• 3

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

• 4

  Add the chicken cubes to the skillet and sear until golden brown and cooked through, approximately 6-8 minutes, then set aside on a plate.

• 5

  In the same skillet, add the broccoli florets and sliced red bell pepper with a tablespoon of water; cover and steam for 3 minutes until tender-crisp.

• 6

  Stir in the minced garlic, grated fresh ginger, and red pepper flakes, sautéing for 30 seconds until fragrant.

• 7

  Return the cooked chicken to the skillet and pour the sauce over the mixture, stirring constantly until the sauce thickens into a sticky glaze.

• 8

  Serve the glazed chicken and vegetables over the warm brown rice and garnish with sesame seeds.