NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast (170g)

1/2 cup cooked Brown Rice (100g)

1/2 cup steamed Broccoli (45g)

1/4 cup sliced Carrot (32g)

1 tbsp Low Sodium Soy Sauce (15g)

1 tsp Maple Syrup (7g)

1 tsp grated Fresh Ginger (2g)

1 clove minced Garlic (3g)

1 tsp Sesame Oil (5g)

PREPARATION

• 1

  Begin by preparing the teriyaki marinade: in a small bowl, combine low sodium soy sauce, maple syrup, grated ginger, minced garlic, and sesame oil.

• 2

  Place the chicken breast in a shallow dish or a resealable bag and pour the marinade over it. Allow the chicken to marinate for at least 20 minutes, or up to 1 hour in the refrigerator for enhanced flavor.

• 3

  While the chicken marinates, cook the brown rice according to package directions and steam the broccoli until tender-crisp. Slice the carrot into thin rounds or sticks.

• 4

  Heat a non-stick skillet over medium-high heat. Add the marinated chicken and cook for about 5-6 minutes on each side, or until the internal temperature reaches 165°F. Spoon a little extra marinade over the chicken as it cooks to build a sticky glaze.

• 5

  Once the chicken is cooked, let it rest for a couple of minutes, then slice it into strips.

• 6

  Assemble your bowl by layering the brown rice at the bottom, followed by the steamed broccoli and sliced carrots. Top with the sliced sticky ginger-garlic teriyaki chicken.

• 7

  Drizzle any remaining sauce over the bowl, serve warm, and enjoy!