NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Arrowroot powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Toasted sesame oil

2 cup Broccoli florets

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Cooked brown rice

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and pat thoroughly dry with a paper towel.

• 2

  In a medium bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until every piece is lightly coated.

• 3

  In a small jar or bowl, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic to create the teriyaki glaze.

• 4

  Heat the toasted sesame oil in a large non-stick skillet over medium-high heat.

• 5

  Add the chicken to the skillet in a single layer and sear for 3-4 minutes per side until golden brown and crispy.

• 6

  Add the broccoli florets to the pan with one tablespoon of water, then immediately cover with a lid to steam for 2 minutes.

• 7

  Remove the lid and pour the prepared teriyaki sauce over the chicken and broccoli.

• 8

  Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats everything evenly.

• 9

  Serve the crispy chicken and broccoli immediately over the warm cooked brown rice.