NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked white rice

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp arrowroot powder

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into bite-sized pieces.

• 2

  Place chicken in a bowl and toss with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

• 5

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

• 6

  Add the broccoli florets and 2 tablespoons of water to the pan, then cover with a lid for 2 minutes to steam the broccoli until tender-crisp.

• 7

  Remove the lid and pour the prepared teriyaki sauce over the chicken and broccoli.

• 8

  Toss everything together for 1-2 minutes until the sauce thickens into a glossy glaze that coats the ingredients.

• 9

  Serve the chicken and broccoli over the warm cooked white rice and garnish with sesame seeds.