NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

1 tbsp coconut aminos

2 tsp raw honey

1 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

1 tsp toasted sesame oil

0.5 tsp arrowroot powder

0.25 cup cooked brown rice

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp water

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, raw honey, grated ginger, minced garlic, and arrowroot powder until the mixture is smooth.

• 2

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

• 3

  Add the chicken breast pieces to the skillet, seasoning with the sea salt and black pepper, and cook until golden brown and cooked through.

• 4

  Toss in the broccoli florets and the water, then cover the pan for 2 minutes to lightly steam the broccoli until it is tender-crisp.

• 5

  Remove the lid and pour the sauce over the chicken and broccoli, stirring constantly for 1 minute until the glaze thickens and becomes glossy.

• 6

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