Honey Sriracha Chicken and Broccoli
1.5 lbs. boneless/skinless chicken breasts, cubed
1 egg white, beaten
2 tablespoons corn starch
1 bag of broccoli florets
2 teaspoons sesame oil
2 cups of prepared cauliflower rice or brown rice
3 tablespoons of honey
1 tablespoon sriracha sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
2 green onions, sliced
2 teaspoons black sesame seeds
Preheat oven to 425 degrees.
Line large backing sheet with foil and coat with nonstick spray.
In a large bowl, add chicken, egg white and cornstarch and stir to combine and coat.
Add chicken to one end of the backing dish and cook for 10 minutes.
Remove pan, flip chicken pieces, and add broccoli. Drizzle broccoli with sesame oil, and season with salt and pepper. Return sheet to oven and cook for 10-12 more minutes.
While cooking chicken, add honey, sriracha, and vinegar to a large bowl and mix well.
Remove chicken/broccoli and place the chicken in the honey mixture bowl. Toss to coat.
To serve, layer rice, broccoli, and then chicken.
Top with sesame seeds and green onions.
1/3 quick cooking oats
1/2 cup almond milk (regular milk works as well)
1 teaspoon chia seeds
1 teaspoon vanilla
1/2 tablespoon maple syrup
2 fruits of your choice and chopped natural almonds for the topping
Place all ingredients except fruit and almonds in a small mason jar, close lid and gently shake.
Place in refrigerator and chill overnight.
In the morning, stir mixture and top with fruit and almonds.