NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

1 cup Cauliflower rice

1 tbsp Avocado oil

1 tsp Sesame oil

1 tbsp Tamari

2 tsp Honey

1 tbsp Rice vinegar

1 tsp Arrowroot powder

1 tsp Fresh ginger

2 clove Garlic

0.25 tsp Red pepper flakes

1 stalk Green onion

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and finely mince the garlic and fresh ginger.

• 2

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

• 3

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

• 4

  Add the chicken pieces to the skillet and cook until they are golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the skillet and set aside; add the broccoli florets and two tablespoons of water to the pan, covering with a lid to steam for 3 minutes.

• 6

  Remove the lid, add the minced garlic and ginger to the pan, and sauté for 1 minute until fragrant.

• 7

  Return the cooked chicken to the skillet and pour the prepared sauce over the mixture, stirring constantly until the glaze thickens and evenly coats the chicken and broccoli.

• 8

  In a separate small pan, lightly sauté the cauliflower rice with the sesame oil for 3 to 4 minutes until tender.

• 9

  Serve the glazed chicken and broccoli over the bed of cauliflower rice and garnish with thinly sliced green onions.