NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

1 tsp avocado oil

1 cup broccoli florets

0.5 cup white rice

1 tbsp tamari

1 tbsp rice vinegar

1 tbsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

0.25 tsp red pepper flakes

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  In a small glass bowl, whisk together the tamari, rice vinegar, honey, grated ginger, minced garlic, and toasted sesame oil to create the sauce.

• 2

  Pat the chicken breast dry with a paper towel, cut into 1-inch cubes, and toss in a bowl with arrowroot powder until every piece is lightly coated.

• 3

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

• 4

  Add the broccoli florets to the skillet along with two tablespoons of water; cover with a lid for 2 minutes to steam the broccoli until it is tender-crisp and vibrant green.

• 5

  Remove the lid and pour the prepared sauce over the chicken and broccoli, stirring constantly for 1 minute until the sauce reduces into a thick, glossy glaze.

• 6

  Transfer the cooked white rice to a bowl and top with the glazed chicken and broccoli.

• 7

  Garnish the dish with red pepper flakes, sesame seeds, and sliced green onions before serving.