NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked jasmine rice

1 cup broccoli florets

1 tbsp coconut aminos

1 tsp raw honey

0.5 tsp toasted sesame oil

0.5 tbsp avocado oil

1 tsp white sesame seeds

0.25 tsp garlic powder

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and cut into 1-inch bite-sized cubes.

• 2

  In a small bowl, toss the chicken cubes with sea salt, black pepper, garlic powder, and ground ginger until evenly coated.

• 3

  In a separate small ramekin, whisk together the coconut aminos and raw honey to create the glaze.

• 4

  Heat the avocado oil in a large skillet over medium-high heat. Once shimmering, add the chicken in a single layer.

• 5

  Sear the chicken for 6-8 minutes, turning occasionally, until golden brown and cooked through.

• 6

  While the chicken cooks, steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until vibrant green and tender-crisp.

• 7

  Pour the coconut aminos and honey mixture into the skillet with the chicken. Toss constantly for 1-2 minutes until the sauce reduces into a thick, glossy glaze.

• 8

  Warm the pre-cooked jasmine rice and stir in the toasted sesame oil for aromatic flavor.

• 9

  Serve the glazed chicken over the sesame rice with the steamed broccoli on the side.

• 10

  Garnish the entire dish with white sesame seeds before serving.