NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

1 tsp avocado oil

1 tsp toasted sesame oil

1.5 tbsp coconut aminos

1 tbsp rice vinegar

1 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

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Return the chicken to the skillet, add the minced garlic and ginger, and sauté for 1 minute until fragrant.

• 6

  Pour the sauce over the chicken and broccoli, stirring constantly for 1-2 minutes until the glaze thickens and becomes glossy.

• 7

  Drizzle with toasted sesame oil and garnish with sesame seeds and sliced green onions before serving.