NUTRITION

SERVINGS

INGREDIENTS

5 oz Boneless skinless chicken breast

1.5 cups Broccoli florets

0.25 cup Cooked brown rice

0.25 tbsp Avocado oil

1 tbsp Tamari

1 tbsp Rice vinegar

0.5 tbsp Honey

1 tsp Arrowroot starch

0.5 tsp Sesame oil

1 tsp Fresh ginger

2 cloves Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Whisk together tamari, rice vinegar, honey, minced ginger, minced garlic, red pepper flakes, and arrowroot starch in a small bowl to create the sauce.

• 2

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

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes until golden brown and cooked through.

• 4

  While the chicken cooks, steam the broccoli florets in a separate pot with a small amount of water for 3-4 minutes until tender-crisp and bright green.

• 5

  Pour the prepared sauce into the skillet with the chicken, stirring constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 6

  Remove from heat, drizzle with sesame oil, and toss in the steamed broccoli to coat.

• 7

  Serve the chicken and broccoli immediately over the warm cooked brown rice.