NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups broccoli florets

0.33 cup cooked jasmine rice

1 tsp avocado oil

1 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot starch

1 tsp sesame oil

1 clove garlic

0.5 tsp fresh ginger

0.25 tsp red pepper flakes

0.25 tsp sea salt

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, about 6-8 minutes.

• 5

  While the chicken cooks, steam the broccoli florets in a steamer basket for 4-5 minutes until tender-crisp and bright green.

• 6

  Reduce the skillet heat to medium and pour the sauce over the chicken, stirring constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 7

  Place the cooked jasmine rice in a bowl, top with the glazed chicken and steamed broccoli, and serve immediately.