NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Arrowroot starch

0.5 cup Brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Avocado oil

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

PREPARATION

• 1

  Prepare the brown rice according to package instructions and set aside.

• 2

  Dice the chicken breast into bite-sized pieces and toss in a bowl with arrowroot starch and sea salt until evenly coated.

• 3

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

• 4

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

• 5

  Remove the chicken from the skillet and add the sesame oil, broccoli florets, and chopped bell peppers, sautéing until tender-crisp.

• 6

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

• 7

  Serve the chicken and vegetables over the warm brown rice while steaming hot.