NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken tenderloins

0.5 tbsp avocado oil

1 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 tsp sesame seeds

0.25 cup cooked brown rice

1 cup broccoli florets

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken tenderloins dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  In a small mixing bowl, whisk together the coconut aminos, honey, minced fresh ginger, minced garlic, and toasted sesame oil to create the teriyaki glaze.

• 3

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

• 4

  Add the chicken tenderloins to the skillet and sear for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F.

• 5

  While the chicken is searing, steam the broccoli florets in a steamer basket for 4-5 minutes until bright green and tender.

• 6

  Reduce the skillet heat to medium-low and pour the teriyaki glaze over the chicken, tossing frequently for 1 minute until the sauce becomes thick and glossy.

• 7

  Place the cooked brown rice in a bowl, top with the glazed chicken and steamed broccoli, and garnish with toasted sesame seeds.