NUTRITION

SERVINGS

INGREDIENTS

14 oz chicken breast

1.25 cup cooked jasmine rice

3 cup broccoli florets

1.5 tbsp honey

3 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp minced garlic

1 tsp grated ginger

1 tsp red pepper flakes

1 tbsp avocado oil

1 tsp toasted sesame oil

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 2

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

• 3

  Steam the broccoli florets in a steamer basket over boiling water until they are vibrant green and tender-crisp, then set aside.

• 4

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

• 5

  Add the chicken cubes to the skillet in a single layer and sear until golden brown and cooked through, approximately 6 to 8 minutes.

• 6

  Pour the sweet chili glaze over the chicken in the skillet and simmer for 2 to 3 minutes until the sauce reduces into a thick, sticky coating.

• 7

  Stir in the toasted sesame oil and add the steamed broccoli to the skillet, tossing gently to coat the florets in the glaze.

• 8

  Divide the warm cooked jasmine rice into serving bowls and top with the sweet chili chicken and broccoli mixture.

• 9

  Garnish each bowl with sesame seeds and serve immediately while hot.