NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked white rice

0.25 cup shelled edamame

0.5 cup cucumber

2 whole radishes

0.25 whole avocado

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp fresh ginger

1 clove garlic

1 tbsp nori strips

0.5 tsp sesame seeds

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and pat dry with a paper towel.

• 2

  In a small bowl, toss the chicken with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the toasted sesame oil in a non-stick skillet over medium-high heat.

• 4

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

• 5

  Lower the heat to medium and add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.

• 6

  Pour in the coconut aminos and stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze over the chicken.

• 7

  Assemble the bowl by placing the cooked rice at the base, then topping with the teriyaki chicken, sliced cucumber, radishes, edamame, and avocado.

• 8

  Garnish with nori strips and sesame seeds before serving.