NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp arrowroot powder

1 tsp avocado oil

1 cup broccoli florets

0.5 cup cooked brown rice

1.5 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 clove garlic

1 tsp fresh ginger

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into bite-sized cubes.

• 2

  In a medium bowl, season the chicken with sea salt and black pepper, then toss with arrowroot powder until evenly coated.

• 3

  In a small jar or bowl, whisk together the coconut aminos, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes to create the sauce.

• 4

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

• 5

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 6

  Add the broccoli florets to the pan along with 2 tablespoons of water; cover immediately with a lid to steam for 2 minutes until vibrant green.

• 7

  Remove the lid and pour the sauce mixture over the chicken and broccoli, stirring constantly for 1 minute until the glaze thickens and coats everything beautifully.

• 8

  Serve the chicken and broccoli immediately over the warm cooked brown rice.