NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

1 tbsp arrowroot powder

1 tsp avocado oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into bite-sized chunks and pat dry with a paper towel.

• 2

  In a small bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  In a separate small jar, whisk together the coconut aminos, rice vinegar, honey, toasted sesame oil, minced ginger, minced garlic, and red pepper flakes.

• 4

  Place the broccoli florets in a steamer basket over boiling water and steam for 3-4 minutes until vibrant green and crisp-tender.

• 5

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 6

  Add the chicken to the skillet in a single layer and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 7

  Pour the sauce mixture into the skillet with the chicken and stir constantly for 1 minute as the sauce thickens into a glossy glaze.

• 8

  Add the steamed broccoli to the pan and toss everything together until the chicken and vegetables are thoroughly coated in the sauce.