NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast (113g)

1 cup Broccoli Florets (91g)

0.5 medium Red Bell Pepper (75g)

0.5 cup Shredded Carrots (61g)

0.5 cup Cooked Brown Rice (100g)

1 tsp Fresh grated Ginger (2g)

1 clove Minced Garlic (3g)

2 tbsp Low-Sodium Teriyaki Sauce (30g)

1 tsp Sesame Seeds (optional, 3g)

PREPARATION

• 1

  Begin by slicing the chicken breast into bite-sized strips. In a bowl, combine the chicken with grated ginger, minced garlic, and low-sodium teriyaki sauce. Allow the chicken to marinate for at least 15 minutes.

• 2

  While the chicken marinates, prepare the vegetables. Cut the red bell pepper into thin strips and shred the carrots if not pre-shredded. Set aside the broccoli florets.

• 3

  Heat a non-stick skillet over medium-high heat. Add the marinated chicken and cook until the chicken is lightly browned and cooked through, about 5-7 minutes.

• 4

  In the same skillet, add the broccoli, red bell pepper, and carrots. Stir-fry the vegetables for about 3-4 minutes until they are tender but still crisp.

• 5

  If using, sprinkle sesame seeds over the vegetables and chicken for an extra flavor dimension.

• 6

  Assemble the bowl by first placing the cooked brown rice at the base, then layering the chicken and vegetables on top.

• 7

  Serve immediately while warm, enjoying the balance of sweet teriyaki flavors with the subtle heat of ginger and garlic.