NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cups Broccoli florets

0.25 cup Cooked brown rice

1 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Honey

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Heat the sesame 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 cook for 5-6 minutes, turning occasionally, until the exterior is golden and crispy.

• 5

  Toss in the broccoli florets along with two tablespoons of water, then immediately cover the pan with a lid to steam for 2-3 minutes until tender-crisp.

• 6

  Remove the lid and pour the sauce mixture over the chicken and broccoli, stirring constantly for 1 minute as the glaze bubbles and thickens.

• 7

  Serve the crispy chicken and broccoli over the warm brown rice and garnish with the sesame seeds.