NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked brown rice

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp raw honey

1 tsp grated fresh ginger

1 clove minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp arrowroot powder

1 tsp avocado oil

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and place them in a bowl.

• 2

  Toss the chicken with sea salt, black pepper, and arrowroot powder until evenly coated.

• 3

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

• 4

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

• 5

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

• 6

  Add the broccoli florets to the skillet along with two tablespoons of water; cover with a lid for 2 minutes to steam the broccoli to a tender-crisp texture.

• 7

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

• 8

  Stir constantly for 1-2 minutes until the sauce thickens and creates a glossy glaze.

• 9

  Serve the crispy chicken and broccoli immediately over the warm cooked brown rice.