NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1.5 cup broccoli florets

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame oil

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

1 tbsp water

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and toss them in a bowl with arrowroot powder, sea salt, and black pepper until evenly coated.

• 2

  In a small jar or bowl, whisk together the coconut aminos, honey, minced ginger, minced garlic, and water to create the teriyaki base.

• 3

  Heat the sesame oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

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

• 5

  Toss in the broccoli florets and add a tiny splash of water, then cover the pan with a lid for 2 minutes to lightly steam the greens.

• 6

  Remove the lid and pour the teriyaki sauce over the chicken and broccoli, stirring constantly for 1-2 minutes until the sauce becomes a thick, glossy glaze.

• 7

  Transfer to a plate and garnish with sesame seeds for an extra layer of texture.