NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp avocado oil

1 cup broccoli florets

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tbsp raw honey

1 tsp arrowroot powder

1 tsp fresh ginger

2 cloves garlic

0.25 tsp red pepper flakes

1.5 cups cauliflower rice

1 tsp toasted sesame oil

1 tsp sesame seeds

1 pinch sea salt

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, then remove and set aside.

• 5

  In the same skillet, add the broccoli, bell pepper, minced ginger, and garlic, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 6

  Return the chicken to the pan and pour the sauce over the mixture, stirring constantly until the sauce thickens and coats everything in a glossy glaze.

• 7

  In a separate pan or the microwave, steam the cauliflower rice until tender.

• 8

  Serve the chicken and vegetable stir-fry over the cauliflower rice, drizzling with toasted sesame oil and garnishing with sesame seeds.