NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

1 tsp avocado oil

1 cup broccoli florets

0.5 cup cooked jasmine rice

2 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, honey, grated ginger, and minced garlic to create the teriyaki glaze.

• 3

  Heat the avocado oil in a large skillet over medium-high heat.

• 4

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

• 5

  While the chicken cooks, steam the broccoli florets for 3-4 minutes until tender-crisp and bright green.

• 6

  Pour the teriyaki glaze over the chicken in the skillet and toss for 1 minute until the sauce thickens and coats the meat.

• 7

  Serve the crispy chicken and steamed broccoli over the warm jasmine rice, garnished with sesame seeds.