NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cup Broccoli florets

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

1 tbsp Rice vinegar

1 tsp Honey

1 tsp Arrowroot powder

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

1 tsp Avocado oil

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, arrowroot powder, toasted sesame oil, and red pepper flakes until the thickener is fully dissolved.

• 2

  Pat the chicken breast dry with a paper towel and season both sides with sea salt and black pepper, then cut into bite-sized cubes.

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken pieces until they are golden brown and cooked through.

• 4

  Add the minced fresh ginger and garlic to the skillet, sautéing for about 30 seconds until the aromatics become fragrant.

• 5

  Toss in the broccoli florets with a small splash of water and cover the pan for 2 minutes to lightly steam them until they are bright green and tender-crisp.

• 6

  Pour the prepared sauce over the chicken and broccoli, stirring constantly for 1 minute until the glaze thickens and coats every piece.

• 7

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