Lunch Meals
Ingredients
1-1/4 sirloin steak
½ cup + 2 tablespoons reduced sodium gluten-free Tamari, divided
2-1/2 tablespoons Bob’s Red Mill
Gluten-Free Sweet Rice Flour, divided
¾ cup gluten-free chicken broth
¼ cup brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
3 cloves garlic, minced
½ teaspoon ground ginger
½ teaspoon red chili pepper flakes (or
more or less)
4 cups broccoli florets
1 red bell pepper sliced
¼ cup water
2 tablespoons coconut oil
EAT
RIGHT
Healthy lunch choices
to subtitute your
gravings
Sprinkle the exposed insides
of the chicken breast with
1/2 of the Italian seasoning
and salt and pepper. Stack the
roasted red pepper, basil, and
1 slice of the mozzarella on
the bottom side of the chicken. Fold the top flap of the
chicken over, tucking in the
mozzarella, basil and roastIngredients
ed red pepper as necessary.
4 boneless skinless chicken breasts
8 ounces fresh mozzarella, sliced into 8 slices Sprinkle with the remaining
12 oz jar of roasted red peppers into 1 inch
Italian seasoning. Bake chickp