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Cut the broccoli into florets. If you prefer softer broccoli, steam it now. For example microwave it with 1 tablespoon of water for 3 minutes. Dice the chicken breast and mince the garlic. In a large pan over medium heat, saute the garlic in the avocado oil. Add the chicken to the pan and brown it, about 5 minutes. Stir in the broccoli florets. Cover with a lid and continue to cook until the chicken is done and the broccoli has the desired tenderness, about 10 minutes. Mix together the coconut aminos and arrowroot flour. Season with the coconut aminos, arrowroot flour and let cook for another 2 minutes. Season to taste. Stir in the sesame oil. Serve sprinkled with sesame seeds and sliced spring onions. Enjoy by itself or with a side of cauliflower rice. # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.
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