NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked brown rice

2 tbsp coconut aminos

1 tsp arrowroot starch

1 tsp avocado oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast completely dry with paper towels and cut into bite-sized cubes.

• 2

  In a small bowl, whisk together the coconut aminos, minced ginger, and minced garlic to create the clean teriyaki base.

• 3

  Toss the chicken cubes in a separate bowl with arrowroot starch, sea salt, and black pepper until evenly coated.

• 4

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

• 5

  Add the chicken to the skillet in a single layer and sear for 5-6 minutes, turning occasionally until golden brown and crispy.

• 6

  Remove the chicken from the pan and set aside; add the broccoli florets to the same pan with a tablespoon of water.

• 7

  Cover the pan for 2 minutes to steam the broccoli until it is bright green and crisp-tender.

• 8

  Remove the lid, return the chicken to the pan, and pour the coconut aminos mixture over the top.

• 9

  Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken and broccoli.

• 10

  Remove from heat, drizzle with toasted sesame oil, and serve immediately over the warm cooked brown rice.