NUTRITION

SERVINGS

INGREDIENTS

5.75 oz chicken breast

2 cup broccoli florets

1 tbsp avocado oil

2 tbsp coconut aminos

1 tsp rice vinegar

1 tsp fresh ginger

1 tsp garlic

1 tsp arrowroot powder

0.5 tsp toasted sesame oil

0.25 tsp red pepper flakes

1 tbsp water

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized cubes and season with sea salt and black pepper.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, minced ginger, minced garlic, red pepper flakes, and toasted sesame oil.

• 3

  In a separate tiny bowl, mix the arrowroot powder with water to create a slurry.

• 4

  Heat avocado oil in a large skillet over medium-high heat.

• 5

  Add the chicken to the skillet and sear until golden brown and cooked through, about 5-7 minutes.

• 6

  Remove the chicken from the pan and set aside.

• 7

  Add the broccoli florets to the same skillet with a splash of water, cover, and steam for 3 minutes until vibrant green and tender-crisp.

• 8

  Return the chicken to the pan and pour the sauce over the mixture.

• 9

  Stir in the arrowroot slurry and toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze.