NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked jasmine rice

1 cup Broccoli florets

1 tsp Avocado oil

1 tbsp Tamari

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides with the sea salt and black pepper.

• 2

  In a small bowl, whisk together the tamari, honey, grated fresh ginger, minced garlic, and toasted sesame oil to create the teriyaki glaze.

• 3

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

• 4

  Place the chicken in the skillet and sear for 5-6 minutes per side until the exterior is golden and crispy and the internal temperature reaches 165°F.

• 5

  While the chicken cooks, steam the broccoli florets for 3-4 minutes until they are tender yet still vibrant green.

• 6

  Lower the skillet heat to medium-low and pour the teriyaki glaze over the chicken, tossing to coat until the sauce thickens into a glossy glaze.

• 7

  Slice the chicken into strips and serve over the warm jasmine rice with the steamed broccoli on the side.

• 8

  Garnish the bowl with sesame seeds and sliced green onions for a fresh, flavorful finish.