NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 clove garlic

1 tsp fresh ginger

0.25 tsp red pepper flakes

1 tbsp green onion

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the cubed chicken breast with sea salt and black pepper.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-7 minutes.

• 5

  Add the broccoli florets and diced red bell pepper to the skillet, cooking for another 3-4 minutes until the vegetables are tender-crisp.

• 6

  Pour the sauce mixture into the skillet and stir constantly for 1-2 minutes until the glaze thickens and coats the chicken and vegetables.

• 7

  Serve the chicken and vegetables over the cooked brown rice and garnish with sliced green onions.