NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp fresh ginger

1 clove garlic

2 tbsp coconut aminos

1 tsp honey

1 tsp arrowroot powder

1 tbsp water

0.25 tsp red pepper flakes

0.5 cup brown rice

1 tsp sesame seeds

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the chicken breast pieces evenly with sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

  Remove the chicken from the skillet and set aside, then add the broccoli florets and red bell pepper to the same pan.

• 6

  Sauté the vegetables for 3-4 minutes until they are tender-crisp and vibrant in color.

• 7

  Stir in the minced garlic and ginger for 30 seconds, then return the chicken to the pan and pour in the sauce.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze, then serve over warm brown rice topped with sesame seeds and green onions.