NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tbsp Avocado oil

1.5 cups Broccoli florets

1 cup Cauliflower rice

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Fresh ginger

2 cloves Garlic

1 tsp Arrowroot powder

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

1 tsp Sesame seeds

1 stalk Green onion

PREPARATION

• 1

  Pat chicken dry, cut into 1-inch cubes, and toss in a bowl with sea salt and arrowroot powder until evenly coated.

• 2

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

• 3

  Heat avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add chicken to the hot pan in a single layer, searing until golden brown and cooked through, about 3-4 minutes per side.

• 5

  Transfer chicken to a plate; add broccoli florets to the same pan with two tablespoons of water, covering with a lid to steam for 3 minutes.

• 6

  Remove lid, add cauliflower rice, and sauté for 2-3 minutes until the moisture evaporates and the rice is tender.

• 7

  Return the chicken to the pan and pour the sauce over the mixture, stirring constantly for 1 minute until the glaze is thick and glossy.

• 8

  Serve immediately, garnished with thinly sliced green onions and toasted sesame seeds for a clean, flavorful meal.