NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp arrowroot powder

1 tsp avocado oil

2 tbsp coconut aminos

0.5 tbsp honey

1 tbsp rice vinegar

1 tsp sesame oil

1 clove garlic

1 tsp fresh ginger

0.25 tsp red pepper flakes

1 cup broccoli florets

0.33 cup cooked jasmine rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss in a bowl with the arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken pieces for 5-6 minutes until golden brown and cooked through.

• 4

  While the chicken is searing, steam the broccoli florets in a steamer basket over boiling water for 3-4 minutes until they are tender-crisp.

• 5

  Pour the prepared glaze into the skillet with the chicken and simmer for 2 minutes, stirring constantly until the sauce thickens into a glossy coating.

• 6

  Remove from heat, stir in the toasted sesame oil, and serve the chicken over the warm jasmine rice with the steamed broccoli on the side.