NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

1 cup cauliflower rice

1 tsp avocado oil

1 tsp sesame oil

2 tsp honey

1 tbsp tamari

1 tsp rice vinegar

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, honey, rice vinegar, arrowroot powder, minced ginger, minced garlic, and red pepper flakes to create the glaze.

• 2

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

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and add the broccoli florets with a tablespoon of water, covering the pan to steam for 3 minutes until tender-crisp.

• 5

  Return the chicken to the pan, pour in the prepared glaze and sesame oil, and stir constantly for 1-2 minutes until the sauce thickens and coats the ingredients.

• 6

  In a separate small pan, lightly sauté the cauliflower rice for 2-3 minutes until warm, then serve the glazed chicken and broccoli over the rice.