NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli

1 medium Red Bell Pepper

1 Tbsp minced Fresh Ginger

2 cloves minced Garlic

2 Tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 tsp Sesame Oil

PREPARATION

• 1

  In a small bowl, whisk together the soy sauce, honey, minced ginger, minced garlic, and sesame oil to form the teriyaki marinade.

• 2

  Place the chicken breast in a shallow dish or ziplock bag and pour half of the marinade over the chicken. Let it marinate for at least 20 minutes.

• 3

  While the chicken marinates, prepare the vegetables. Chop the broccoli into florets and slice the red bell pepper into strips.

• 4

  Heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken breast and cook for about 5-6 minutes per side or until fully cooked and lightly caramelized. Remove the chicken from the skillet and let it rest for a few minutes before slicing.

• 5

  Using the same skillet, add the broccoli and red bell pepper. Stir-fry the vegetables for 3-4 minutes until tender-crisp. If needed, drizzle a tiny bit of water to help them steam.

• 6

  Meanwhile, warm the pre-cooked brown rice if not already prepared.

• 7

  Assemble the bowl by placing the brown rice at the base, topping it with sliced chicken and stir-fried vegetables, and drizzling the remaining teriyaki sauce over the top.

• 8

  Serve warm and enjoy your flavorful Sticky Ginger-Garlic Teriyaki Chicken Bowl!