NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp arrowroot powder

0.5 tbsp avocado oil

1 cup broccoli florets

1 cup cauliflower rice

1 tbsp tamari

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

1 stalk green onion

0.5 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Place the cubed chicken breast in a bowl and toss with arrowroot powder until every piece is lightly and evenly coated.

• 3

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and sear for 6-8 minutes, turning occasionally, until the exterior is golden brown and the meat is cooked through.

• 5

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

• 6

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

• 7

  Return the chicken to the skillet and pour the sauce over the mixture, tossing constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 8

  Steam the cauliflower rice separately in a small pan or microwave until tender.

• 9

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