NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

2 cup broccoli florets

0.33 cup cooked white rice

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp arrowroot powder

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss them in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until they are vibrant green and tender-crisp.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-high heat and sear the chicken pieces until they are golden brown and cooked through.

• 5

  Lower the heat and pour the teriyaki sauce mixture and sesame oil into the skillet, stirring constantly until the glaze thickens and coats the chicken.

• 6

  Divide the cooked white rice into bowls and top with the crispy teriyaki chicken and steamed broccoli florets.