NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked jasmine rice

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp avocado oil

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 season evenly with sea salt and black pepper.

• 2

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

• 3

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

• 4

  Add the broccoli florets to the skillet with a splash of water, cover immediately, and steam for 3 minutes until tender-crisp.

• 5

  Pour the teriyaki glaze over the chicken and broccoli, stirring constantly for 1-2 minutes until the sauce thickens and becomes glossy.

• 6

  Serve the glazed chicken and broccoli over a bed of warm jasmine rice and garnish with sesame seeds.