NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

2 cups broccoli florets

0.5 cup cooked jasmine rice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp arrowroot powder

1 tsp toasted sesame oil

1 tsp avocado oil

1 tsp minced fresh ginger

1 tsp minced garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the coconut aminos, rice vinegar, honey, minced ginger, minced garlic, red pepper flakes, and arrowroot powder until smooth.

• 3

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

• 4

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

• 5

  While the chicken cooks, steam the broccoli florets in a steamer basket or microwave with a splash of water until they are vibrant green and tender-crisp.

• 6

  Pour the prepared sauce into the skillet with the chicken and stir constantly for 1 to 2 minutes until the glaze thickens and coats the meat.

• 7

  Add the steamed broccoli to the skillet and toss gently to combine, then drizzle with toasted sesame oil.

• 8

  Serve the glazed chicken and broccoli over a bed of warm jasmine rice.