NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked brown rice

1 tsp arrowroot powder

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 2

  In a small mixing bowl, whisk together the coconut aminos, rice vinegar, honey, sesame oil, and arrowroot powder until the powder is fully dissolved.

• 3

  Heat the avocado oil in a large skillet or wok 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, minced garlic, and grated fresh ginger to the pan with a small splash of water; cover with a lid for 2 minutes to steam the broccoli until tender-crisp.

• 6

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

• 7

  Garnish with red pepper flakes and serve immediately over the warm cooked brown rice.