NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

1 tsp Arrowroot powder

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized cubes and place them in a bowl.

• 2

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

• 3

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

• 4

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

• 5

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 6 minutes.

• 6

  Add the broccoli florets to the pan with a tablespoon of water, then cover with a lid for 2 minutes to steam until vibrant green.

• 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 into a glossy glaze.

• 9

  Serve the crispy chicken and broccoli immediately over a bed of warm brown rice.