NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp honey

2 tbsp coconut aminos

2 clove garlic

1 tsp fresh ginger

1 tsp toasted sesame oil

1 cup broccoli florets

0.5 cup sliced carrots

1 tsp cornstarch

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the chicken breasts in the bottom of the slow cooker.

• 2

  In a small bowl, whisk together the honey, coconut aminos, minced garlic, grated ginger, toasted sesame oil, red pepper flakes, sea salt, and black pepper.

• 3

  Pour the sauce mixture over the chicken, ensuring each piece is well coated.

• 4

  Cover and cook on low for 4-5 hours or on high for 2-3 hours until the chicken is tender and cooked through.

• 5

  Remove the chicken from the slow cooker and shred or dice it into bite-sized pieces.

• 6

  In a small ramekin, whisk the cornstarch with one tablespoon of water to create a smooth slurry, then stir it into the liquid remaining in the slow cooker.

• 7

  Add the broccoli florets and sliced carrots to the slow cooker and stir to combine.

• 8

  Return the chicken to the pot, cover, and cook on high for an additional 20-30 minutes until the sauce has thickened and the vegetables are tender.