NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp avocado oil

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tsp rice vinegar

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

0.25 tsp red pepper flakes

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, honey, minced fresh ginger, minced garlic, arrowroot powder, and red pepper flakes to create the sauce.

• 2

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

• 3

  Add the diced chicken breast to the skillet and cook until golden brown and fully cooked through, approximately 6 to 8 minutes.

• 4

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced red bell pepper to the same pan with a splash of water.

• 5

  Cover the pan and steam the vegetables for 3 minutes until tender-crisp.

• 6

  Return the chicken to the skillet, pour the prepared sauce over the mixture, and stir constantly for 1 minute until the glaze thickens and coats the ingredients.

• 7

  Remove from heat, drizzle with toasted sesame oil, and serve over the warm brown rice.

• 8

  Garnish with sliced green onions and sesame seeds before serving.