NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

0.5 cup cooked brown rice

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp honey

1 tsp rice vinegar

0.5 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

1 tsp sesame seeds

1 stalk green onion

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, rice vinegar, arrowroot powder, and red pepper flakes until the arrowroot is fully dissolved.

• 2

  Place the broccoli florets in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and vibrant green.

• 3

  While the broccoli steams, heat the toasted sesame oil in a large skillet over medium-high heat.

• 4

  Season the cubed chicken breast with sea salt and black pepper, then add it to the skillet.

• 5

  Cook the chicken for 5 to 6 minutes, stirring occasionally, until golden brown and cooked through.

• 6

  Add the minced ginger and garlic to the skillet with the chicken and sauté for 1 minute until fragrant.

• 7

  Pour the prepared sauce into the skillet and stir constantly for 1 to 2 minutes until the glaze thickens and coats the chicken beautifully.

• 8

  Serve the glazed chicken and steamed broccoli over the warm brown rice, garnished with sesame seeds and sliced green onions.