NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

1 tsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

1 tsp toasted sesame oil

0.5 cup cooked brown rice

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the broccoli florets and sliced red bell pepper with a splash of water, covering for 2 minutes to steam-tenderize.

• 6

  Return the chicken to the pan and pour the sauce over the mixture, tossing constantly for 1-2 minutes until the sauce thickens and glazes the ingredients.

• 7

  Remove from heat, drizzle with toasted sesame oil, and serve over the warm cooked brown rice.