NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp avocado oil

1.5 cup broccoli florets

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp honey

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

1.5 cup cauliflower rice

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Whisk coconut aminos, rice vinegar, honey, minced ginger, minced garlic, red pepper flakes, and arrowroot powder in a small bowl until smooth.

• 2

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

• 3

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

• 4

  Remove chicken from the skillet and add broccoli florets and sliced red bell peppers, sautéing until tender-crisp.

• 5

  Return the chicken to the skillet and pour the sauce over the mixture, stirring constantly until the glaze thickens and coats everything.

• 6

  In a separate pan or microwave, steam the cauliflower rice until tender.

• 7

  Serve the glazed chicken and vegetables over the cauliflower rice and garnish with sliced green onions.