NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1.5 cups broccoli florets

0.5 cup cooked jasmine rice

2 tbsp coconut aminos

1 tsp honey

0.5 tsp toasted sesame oil

1 clove garlic

0.5 tsp fresh ginger

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces, pat dry with a paper towel, and toss in a bowl with arrowroot powder, sea salt, and black pepper until lightly coated.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear until golden brown and crispy on all sides, approximately 6 to 8 minutes.

• 5

  While the chicken cooks, steam the broccoli florets in a steamer basket over boiling water for 3 to 4 minutes until tender-crisp and bright green.

• 6

  Reduce the skillet heat to medium and pour the teriyaki glaze over the chicken, stirring constantly for 1 minute until the sauce thickens and coats the meat.

• 7

  Place the cooked jasmine rice in a bowl, top with the crispy chicken and steamed broccoli, and garnish with sesame seeds before serving.