NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.25 cup cooked jasmine rice

1 tsp avocado oil

1 tsp sesame oil

1 tbsp coconut aminos

1 tsp rice vinegar

0.5 tsp honey

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the jasmine rice according to package instructions and set aside.

• 2

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

• 3

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

• 4

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 5

  Remove chicken from the pan and add the broccoli florets with a splash of water, covering to steam for 2-3 minutes until bright green.

• 6

  Stir in the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 7

  Return the chicken to the pan, pour the sauce over the mixture, and toss until the sauce thickens and coats everything beautifully.

• 8

  Drizzle with sesame oil and serve over the cooked jasmine rice.