1-Getting started with this sticky garlic chicken bowl is easy and fun, with steps that flow smoothly from one to the next. Begin by prepping your ingredients to keep things organized, then move on to cooking for a meal that’s ready in under 40 minutes. Follow along for tips that make this recipe even better, like using scissors to cube the chicken for less mess.

2-First, prepare the chicken by tossing the 1 1/2 pounds of cubed chicken breasts with 2 tablespoons tapioca starch, 1/2 teaspoon sea salt, and 1/8 teaspoon black pepper. Heat 1 tablespoon avocado oil in a skillet over medium heat and pan-fry the chicken for 5-8 minutes on each side until it’s golden and cooked through to an internal temperature of 165°F.

3-Next, make the sauce by combining 6 tablespoons unsalted butter, 8 teaspoons minced garlic, 3 tablespoons honey, 1/3 cup water, 2 teaspoons tapioca starch, 1/4 teaspoon sea salt, 1/8 teaspoon black pepper, and 1 teaspoon tamari if desired in a small pot. Simmer until thickened, then reserve 1/4 cup for drizzling and thin the rest with water if needed. For ideas on pairing with veggies like broccoli, check out our chicken and broccoli stir-fry recipe.

4-Then, pour the sauce over the cooked chicken and add 3 cups chopped broccoli florets. Cook for 5-7 minutes until the broccoli softens, preparing it in advance by steaming, microwaving, or roasting if you like. For the pickled red onion, microwave the liquid of 3 tablespoons white vinegar, 3 tablespoons water, 1 teaspoon honey, and 1 teaspoon sea salt, then submerge the sliced onion and let it sit for at least 5 minutes.

5-Finally, assemble the bowls by dividing 2 cups cooked jasmine or brown rice among bowls, topping with the chicken and broccoli mixture, sliced avocado, pickled onions, and drizzling with the reserved sauce. For a quicker version, try the shortcut sauce method: melt the butter in the microwave, whisk in garlic, honey, salt, pepper, and tamari, then toss with the chicken before adding broccoli.