This is a healthy and easy dinner, it’s full of nutrients especially if you swap the soy sauce for coconut aminos (I can’t tell the difference!), you can use either rice or cauliflower rice.
4 c Jasmine (or White) Rice or Riced Cauliflower (frozen OK), cooked.
4 c Broccoli, Chopped 1 Can Coconut Milk (Optional) 1/3 c Coconut Aminos (or Soy Sauce or Tamari)
2 t Apple Cider Vinegar 3 Cloves Garlic 1” of Fresh Ginger, Chopped or Grated 1/4 c Chicken Broth 2 T Olive Oil (divided) Chopped Green Onions, (optional for topping) 1 Lb Chicken Breasts (or Tenders)
Directions:
Cook rice, adding in coconut milk with water (if using reduce liquid in the recipe
accordingly.)
Mix together the coconut aminos, chicken broth, ACV and set aside.
Heat oil over medium-high heat, add broccoli and sauté until soft. Set aside.
Add a little more olive oil to the pan and add the chicken until cooked (to 160 degrees), set aside. Add garlic and ginger to the pan and cook for 1-2 minutes, pour in the sauce and bring to a simmer. Add chicken and broccoli back in and cook until flavors come together. Serve over rice. Top with green onions.
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