NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup cooked brown rice

1 tbsp coconut aminos

1 tsp raw honey

1 tsp toasted sesame oil

1 tsp ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp red pepper flakes

1 tbsp water

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and toss in a bowl with arrowroot powder until lightly and evenly coated.

• 2

  In a small glass jar or bowl, whisk together the coconut aminos, raw honey, toasted sesame oil, water, and red pepper flakes to create the sauce.

• 3

  Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

• 4

  Add the chicken pieces to the hot skillet in a single layer and sear for 5 to 6 minutes, turning occasionally until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside on a plate; add the broccoli florets, minced ginger, and minced garlic to the same skillet.

• 6

  Add a tablespoon of water to the pan to help steam the broccoli and sauté for 3 minutes until the vegetables are bright green and tender-crisp.

• 7

  Return the cooked chicken to the skillet and pour the sauce over the mixture, stirring constantly for 1 minute until the glaze thickens and coats every piece.

• 8

  Divide the warm brown rice into a bowl, top with the chicken and broccoli mixture, and garnish with sesame seeds and thinly sliced green onions.