Ingredients
- 1/4 cup slivered almonds
- 1 1/2 tablespoons olive oil divided
- 1 tablespoon fresh garlic minced
- 1 pound grass-fed chicken breast cut into strips
- 4 cups zucchini sliced (about 2 small)
- 2 cups asparagus chopped (about 1 large bunch)
For the sauce:
- 1 cup reduced-sodium chicken broth
- 4 tablespoons honey
- 1/4 cup Dijon mustard (make sure it's Paleo-friendly)
- 1 tablespoon balsamic vinegar
- 1 tablespoons tapioca starch
- 2 teaspoons reduced-sodium soy sauce (gluten-free if needed)
- Pinch of sea salt
- Sliced fresh basil for garnish
- Hot cooked rice or cauliflower rice for serving
Instructions
- Heat your oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. Toast the almonds in the oven until they are a light golden brown, only a few minutes. Set side.
- Heat 1 tablespoon of the olive oil in a large pan on medium-high heat. Add in the garlic and cook until golden brown, about 1 minute.
- Turn the heat down to medium and add in the chicken breast strips. Cook, stirring occasionally, until the pieces are no longer pink inside. Once cooked, transfer to a bowl and cover.
- Turn the heat back up to medium-high and add the remaining oil. Add the zucchini and asparagus. Cook, stirring frequently, until the veggies are lightly browned. Add in the chicken pieces and cook for 1-2 minutes.
- In a medium bowl, whisk together all the sauce ingredients, making sure to dissolve the tapioca.
- Add the sauce to the pan, stir, and bring to a boil for 1 minute. Reduce the heat to medium and simmer until the sauce is nice and thick, about 3-5 minutes.
- Serve over rice and garnish with toasted almonds and basil.