NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast (~142g)

1 tbsp Low-Sodium Soy Sauce

1 tbsp Honey

1 tsp Fresh Ginger (grated)

1 clove Garlic (minced)

1 tbsp Olive Oil (for searing)

1 cup Green Beans (~125g)

1 tsp Sesame Seeds

1 tsp Olive Oil (for green beans)

PREPARATION

• 1

  In a small bowl, whisk together the soy sauce, honey, grated ginger, and minced garlic to create the teriyaki glaze.

• 2

  Pat the chicken breast dry and season lightly with salt (if desired) and pepper.

• 3

  Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breast.

• 4

  Cook the chicken for about 5-6 minutes on one side until it develops a golden sear, then flip and cook for an additional 5-6 minutes until fully cooked.

• 5

  During the last minute of cooking, drizzle half of the prepared teriyaki glaze over the chicken in the pan to let it reduce slightly and adhere to the meat.

• 6

  Meanwhile, preheat your oven to 425°F. Toss the green beans with 1 teaspoon of olive oil, and a pinch of salt and pepper on a baking sheet.

• 7

  Roast the green beans in the oven for about 10-12 minutes until tender-crisp.

• 8

  Once the chicken is cooked, remove from heat and let it rest for a couple of minutes. Plate the chicken alongside the roasted green beans.

• 9

  Drizzle any remaining teriyaki glaze over the chicken, and sprinkle sesame seeds on top for garnish before serving.