NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup broccoli florets

0.25 cup cooked brown rice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp honey

1 tsp toasted sesame oil

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.5 tbsp avocado oil

1 tsp sesame seeds

1 stalk green onion

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the cubed chicken breast to the skillet and sear for 5 to 6 minutes, turning occasionally, until golden brown and cooked through.

• 5

  Stir in the minced ginger and garlic, cooking for 30 seconds until fragrant.

• 6

  Pour the sauce mixture into the skillet and toss with the chicken for 1 minute until the glaze thickens and becomes glossy.

• 7

  Add the steamed broccoli to the skillet and toss gently to coat everything in the sauce.

• 8

  Serve the chicken and broccoli over the cooked brown rice, garnished with sesame seeds and sliced green onions.