NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

0.5 cup cooked brown rice

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp raw honey

1 tsp arrowroot powder

0.5 tsp toasted sesame oil

0.5 tsp avocado oil

1 tsp fresh ginger

2 cloves garlic

0.25 tsp red pepper flakes

0.25 tsp sea salt

PREPARATION

• 1

  Prepare the brown rice according to package directions and set aside.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, raw honey, arrowroot powder, and toasted sesame oil to create the sauce.

• 3

  Dice the chicken breast into one-inch cubes and season evenly with sea salt.

• 4

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

• 5

  Add the chicken to the hot skillet and sear until golden brown and cooked through, approximately 6 minutes.

• 6

  Remove the chicken from the pan and add the broccoli florets with two tablespoons of water; cover and steam for 3 minutes until vibrant green.

• 7

  Stir in the minced garlic, grated fresh ginger, and red pepper flakes, sautéing for 60 seconds until fragrant.

• 8

  Return the chicken to the skillet and pour the prepared sauce over the chicken and broccoli.

• 9

  Toss continuously for 1 to 2 minutes until the sauce thickens into a glossy glaze that coats every piece.

• 10

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