NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 large Egg White

1 tsp Olive Oil

1 tbsp Low Sodium Soy Sauce

1 tsp Honey

1 tsp Minced Fresh Ginger

1 Clove Minced Garlic

1 cup Green Beans

PREPARATION

• 1

  Start by patting the chicken breast dry and slicing it into a uniform piece if needed.

• 2

  In a shallow bowl, whisk the egg white to create a coating mixture.

• 3

  Dust the chicken with a light layer of panko breadcrumbs.

• 4

  Dip the chicken into the egg white, ensuring it is evenly coated, then gently press it into the remaining breadcrumbs for an extra crispy layer.

• 5

  Heat the olive oil in a non-stick skillet over medium-high heat. Add the breaded chicken and sear each side for about 2-3 minutes until golden brown.

• 6

  In a small saucepan, combine the low sodium soy sauce, honey, minced ginger, and minced garlic. Bring to a simmer over low heat and let the flavors meld, stirring occasionally for about 2 minutes.

• 7

  Once the chicken is crispy and nearly cooked through, drizzle the teriyaki glaze over the chicken in the skillet, turning to coat evenly. Cook for another 1-2 minutes until the glaze thickens slightly and the chicken is fully cooked.

• 8

  While the chicken finishes cooking, steam the green beans until tender-crisp, about 4-5 minutes.

• 9

  Plate the crispy teriyaki chicken alongside the steamed green beans. Drizzle any leftover glaze over the chicken and serve immediately.