NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 cup Asparagus

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

1 tsp Olive oil

1 tsp Arrowroot powder

1 clove Garlic

0.5 tsp Fresh ginger

0.25 cup Cooked brown rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with olive oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

  While the vegetables roast, dice the chicken breast into bite-sized cubes and toss in a bowl with arrowroot powder until lightly coated.

• 5

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

• 6

  Heat the sesame oil in a non-stick skillet over medium-high heat and add the chicken, searing until golden brown and cooked through.

• 7

  Reduce the heat to medium and pour the sauce mixture over the chicken, stirring constantly for 1-2 minutes until the glaze thickens and becomes glossy.

• 8

  Serve the crispy glazed chicken over the warm brown rice with the roasted asparagus on the side, garnishing with sesame seeds.