NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tbsp Raw honey

1 tsp Toasted sesame oil

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

1 tsp Avocado oil

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, raw honey, arrowroot powder, minced ginger, minced garlic, and red pepper flakes to create the sauce.

• 2

  Cut the chicken breast into bite-sized chunks and season evenly with the sea salt.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 5

  Add the broccoli florets to the pan with a tablespoon of water, cover with a lid, and steam for 2 minutes until bright green and crisp-tender.

• 6

  Remove the lid, pour the prepared sauce over the chicken and broccoli, and stir constantly for 1 minute until the glaze is thick and glossy.

• 7

  Remove from heat and stir in the toasted sesame oil.

• 8

  Serve the chicken and broccoli immediately over the warm cooked brown rice.