NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry white rice

0.5 cup water

1 cup broccoli florets

0.5 tbsp olive oil

1 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the white rice under cold water until the water runs clear to remove excess starch.

• 2

  Place the rice and water in a small saucepan, bring to a boil, then reduce heat to low and cover for 15 minutes.

• 3

  While the rice simmers, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat and add the chicken, searing until golden brown and cooked through.

• 5

  Add the broccoli florets, minced ginger, and minced garlic to the skillet, sautéing for 3-5 minutes until the broccoli is tender-crisp.

• 6

  Pour the coconut aminos over the chicken and vegetables, stirring constantly for 1 minute to create a light glaze.

• 7

  Remove the rice from the heat and fluff with a fork before serving it as a base for the ginger chicken and broccoli.