NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup broccoli florets

0.5 cup red bell pepper

1 tsp sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp red pepper flakes

0.5 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the broccoli florets and diced red bell pepper with the sea salt and black pepper, then roast for 15 minutes until tender-crisp.

• 3

  In a small glass bowl, whisk together the coconut aminos, rice vinegar, honey, arrowroot powder, minced garlic, grated ginger, and red pepper flakes.

• 4

  Heat the sesame oil in a large non-stick skillet over medium-high heat and sear the chicken breast chunks until they are golden brown and cooked through.

• 5

  Pour the prepared sauce mixture into the skillet with the chicken and stir constantly for 1-2 minutes until the glaze becomes thick and glossy.

• 6

  Add the roasted vegetables into the skillet, tossing to coat everything evenly in the sauce, and serve immediately over the warm brown rice.