NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tbsp raw honey

1 tsp arrowroot powder

1 tsp toasted sesame oil

1 tsp grated ginger

1 clove minced garlic

0.25 tsp red pepper flakes

0.25 cup cooked brown rice

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Whisk the coconut aminos, rice vinegar, honey, arrowroot powder, and red pepper flakes in a small bowl to create the glaze.

• 2

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

• 3

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

• 4

  Remove the chicken from the skillet and add the broccoli florets and sliced red bell pepper with a splash of water, covering the pan to steam for 3 minutes.

• 5

  Stir in the minced garlic, grated ginger, and sesame oil, sautéing for 1 minute until the aromatics are fragrant.

• 6

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

• 7

  Serve the glazed chicken and vegetables over the warm cooked brown rice.