• 2 lbs chicken breasts, cubed
• olive oil or coconut oil spray
• sea salt and fresh ground black pepper, to your taste
• 2 teaspoons minced garlic
• 2 cups vegetable, or chicken broth, divided
• 3 fresh lemons, juice and zest or 3/4 cup lemon juice
• 3 Tbsp Soy Sauce
• 3 cups broccoli florets (about one head chopped)
• 1 Tbsp  flour
• 1/4 cup raw honey
• 1 Tbsp poppy seeds
• 1 Tbsp sesame seeds
• 1/4 cup green onions, sliced

Slow Cooker Directions:

1. Spray the inside of your slow cooker lightly.
2. Add in chicken, garlic, sea salt, and 1 1/2 cups of vegetable broth.
3. Stir to combine, then cover and cook on LOW for 7-8 hours, or HIGH for 3-4 hours.

1. Pour this mixture into the slow cooker, stir to coat.
2. Cook for an additional 30 minutes on HIGH, or until the sauce thickens.
3. Sprinkle with poppy seeds, sesame seeds and green onions just before serving.
4. Serve with a side of cooked brown rice, cauliflower rice, rice noodles or quinoa.

Instant Pot Directions:

1. Place the chicken into the Instant Pot.
2. Lock the lid in place and seal the steam nozzle.
3. Cook on manual for 15 minutes.
4. Quick release pressure when it is finished. Take out your chicken and cube it.
5. While the Chicken cooks cut up your broccoli and whisk it together the remaining 2 cups of broth, honey, soy sauce, flour, lemon juice and zest.
6. Switch the Instant Pot to saute and add garlic, cubed chicken and salt and pepper.   Saute until chicken is brown.
7. Add the sauce to the Instant Pot.
8. Simmer for 5 minutes, stirring occasionally, until the sauce reduces and the vegetables are tender.
9. Top with poppy seeds, sesame seeds and green onions.
10. Serve on top of cauliflower rice, jasmine rice, rice noodles or quinoa.

Instant Pot Directions: