NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup cooked brown rice

2 tbsp coconut aminos

1 tbsp rice vinegar

0.5 tbsp honey

1 tsp arrowroot powder

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 4

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

• 5

  Add the broccoli florets, sliced red bell pepper, minced ginger, and minced garlic to the pan.

• 6

  Sauté the vegetables with the chicken for 3-4 minutes until the broccoli is bright green and tender-crisp.

• 7

  Give the sauce a quick stir and pour it into the skillet, tossing everything constantly for 1 minute until the glaze is thick and glossy.

• 8

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