NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp honey

1 tsp arrowroot powder

1 tsp toasted sesame oil

1 tsp grated fresh ginger

2 cloves garlic

0.25 tsp red pepper flakes

1 tsp sesame seeds

1 tbsp sliced green onion

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, and arrowroot powder until smooth.

• 2

  Cut the chicken breast into bite-sized cubes and season lightly with a pinch of salt.

• 3

  Heat the toasted sesame oil in a large skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 5

  Add the broccoli florets, chopped red bell pepper, grated ginger, minced garlic, and red pepper flakes to the pan.

• 6

  Sauté for an additional 3-4 minutes until the vegetables are tender-crisp.

• 7

  Pour the sauce mixture into the skillet and stir constantly for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.

• 8

  Serve the chicken and vegetable mixture over the warm cooked brown rice.

• 9

  Garnish with sesame seeds and sliced green onions before serving.