NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1.5 cups broccoli florets

0.25 cup cooked brown rice

2 tbsp coconut aminos

1 tsp honey

1 tbsp rice vinegar

1 tsp arrowroot powder

1 tsp toasted sesame oil

1 tsp fresh ginger, minced

1 clove garlic, minced

0.25 tsp red pepper flakes

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the chicken cubes to the skillet and cook, stirring occasionally, until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the skillet and set aside on a plate.

• 6

  Add the broccoli florets to the same skillet with a tablespoon of water; cover with a lid and steam for 2 to 3 minutes until they are bright green and tender-crisp.

• 7

  Return the chicken to the skillet with the broccoli and pour the prepared sauce over the top.

• 8

  Toss everything together constantly for 1 minute until the sauce thickens into a glossy glaze that coats the chicken and vegetables.

• 9

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