NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked brown rice

1 tbsp tamari

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame oil

1 tsp arrowroot powder

0.5 tbsp extra virgin olive oil

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Place the chicken in a medium bowl and toss with arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 5

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 6

  Add the broccoli florets to the pan along with two tablespoons of water, then immediately cover with a lid to steam for 2 minutes.

• 7

  Remove the lid and pour the prepared sauce over the chicken and broccoli, stirring constantly for 1 minute until the sauce thickens into a glossy glaze.

• 8

  Serve the crispy chicken and broccoli over the warm brown rice and garnish with thinly sliced green onions.