NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Raw 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

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

• 2

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

• 3

  Heat the sesame oil in a large non-stick skillet or wok over medium-high heat. Add the chicken and sear for 5-6 minutes, turning occasionally, until golden and crispy on all sides.

• 4

  Add the broccoli florets and sliced red bell pepper to the skillet. Pour in 2 tablespoons of water and cover with a lid for 2 minutes to steam the vegetables until tender-crisp.

• 5

  Remove the lid and pour the teriyaki sauce over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 6

  Serve the crispy chicken and vegetables immediately over the warm cooked brown rice and garnish with toasted sesame seeds.