NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.33 cup Cooked brown rice

1.5 cup Broccoli florets

0.75 tbsp Honey

1 tbsp Tamari

0.5 tsp Toasted sesame oil

1 clove Garlic

0.5 tsp Fresh ginger

0.5 tsp Arrowroot starch

1 tbsp Water

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

• 1

  In a small bowl, whisk together the honey, tamari, toasted sesame oil, minced garlic, grated ginger, arrowroot starch, and water until smooth to create the glaze.

• 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 non-stick skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Add the broccoli florets to the skillet along with a tablespoon of water; cover with a lid for 2 minutes to steam the broccoli until it is bright green and tender-crisp.

• 6

  Remove the lid and pour the honey-garlic glaze over the chicken and broccoli.

• 7

  Toss everything together for 1-2 minutes until the sauce bubbles and thickens into a sticky coating.

• 8

  Transfer the cooked brown rice to a bowl and top with the honey-garlic chicken and broccoli mixture.