NUTRITION

SERVINGS

INGREDIENTS

1.25 lb Chicken breast

0.75 cup Dry brown rice

3 cup Broccoli florets

2 medium Red bell peppers

2 medium Carrots

2 tbsp Avocado oil

1 tbsp Toasted sesame oil

4 tbsp Tamari

1 tbsp Fresh ginger

4 clove Garlic

1 tbsp Raw honey

2 tbsp Rice vinegar

1 tsp Arrowroot powder

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cook the brown rice according to package instructions until tender and fluffy.

• 2

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

  In a small bowl, whisk together the tamari, rice vinegar, raw honey, and arrowroot powder to create the stir-fry sauce.

• 4

  Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.

• 5

  Add the chicken to the skillet and sear until golden brown and cooked through, then remove the chicken and set aside.

• 6

  Add the remaining tablespoon of avocado oil to the same skillet along with the broccoli florets, sliced bell peppers, and sliced carrots.

• 7

  Stir-fry the vegetables for 5-6 minutes until they are tender-crisp and vibrant in color.

• 8

  Add the minced garlic and grated fresh ginger to the vegetables and cook for 1 minute until fragrant.

• 9

  Return the cooked chicken to the skillet and pour the prepared sauce over the chicken and vegetable mixture.

• 10

  Toss everything together for 2 minutes until the sauce thickens slightly and coats all ingredients evenly.

• 11

  Drizzle with toasted sesame oil and serve immediately over the cooked brown rice.