NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Arrowroot powder

2 tsp Avocado oil

1.5 cups Broccoli florets

2 cloves Garlic

1 tsp Fresh ginger

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

0.5 tsp Red pepper flakes

1 tsp Toasted sesame oil

1 tbsp Green onions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and toss in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Add the chicken to the skillet in a single layer and sear until golden brown and cooked through, approximately 6 to 8 minutes, then remove and set aside.

• 4

  In the same skillet, add the broccoli florets and two tablespoons of water; cover with a lid to steam for 2 minutes until tender-crisp.

• 5

  Remove the lid and stir in the minced garlic and grated ginger, sautéing for 1 minute until the aromatics are fragrant.

• 6

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

• 7

  Return the cooked chicken to the skillet, pour the sauce over the mixture, and toss constantly for 1 to 2 minutes until the glaze is thick and glossy.

• 8

  Remove from heat, drizzle with toasted sesame oil, and garnish with sliced green onions before serving.