NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Brown rice

1 cup Broccoli florets

1 tbsp Coconut aminos

1 tsp Honey

1 tsp Rice vinegar

1 tsp Arrowroot powder

1 tsp Sesame oil

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Red pepper flakes

1 tbsp Water

1 pinch Sea salt

1 pinch Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, rice vinegar, arrowroot powder, and water until smooth.

• 2

  Season the cubed chicken breast with a pinch of sea salt and black pepper.

• 3

  Heat the sesame oil in a large skillet over medium-high heat until shimmering.

• 4

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

• 5

  Stir in the minced garlic, grated ginger, and red pepper flakes, cooking for 1 minute until highly fragrant.

• 6

  Pour the prepared sauce mixture into the skillet and stir constantly for 1-2 minutes until the glaze thickens and coats the chicken.

• 7

  Steam the broccoli florets in a separate pot or steamer basket until tender-crisp and bright green.

• 8

  Plate the chicken over the warm cooked brown rice and serve alongside the steamed broccoli.