NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 tsp fresh ginger

2 cloves garlic

0.25 tsp red pepper flakes

1 cup cauliflower rice

1 cup broccoli florets

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, arrowroot powder, minced ginger, minced garlic, and red pepper flakes to create the sauce.

• 2

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

• 3

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

• 4

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

• 5

  Add the broccoli florets to the pan with a splash of water, then cover with a lid for 2 minutes to steam until tender-crisp.

• 6

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

• 7

  In a separate pan or microwave, lightly steam the cauliflower rice until heated through.

• 8

  Plate the cauliflower rice and top with the General Tso's chicken and broccoli, garnishing with sliced green onions.