NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

3 oz tilapia fillet

1 tbsp avocado oil

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 cup broccoli florets

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Pat the chicken breast and tilapia fillet dry with paper towels, then season both sides evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken breast to the skillet and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 5

  Remove the chicken from the pan and set aside; add the tilapia fillet to the same skillet and sear for 3 minutes per side until the edges are crispy and the fish is opaque.

• 6

  While the fish cooks, steam the broccoli florets in a separate pot for 4 minutes until they are tender-crisp and bright green.

• 7

  Lower the skillet heat to medium, return the chicken to the pan, and pour the teriyaki glaze over the proteins, tossing for 1 minute until the sauce is bubbly and thickened.

• 8

  Place the cooked brown rice and steamed broccoli on a plate, top with the glazed chicken and tilapia, and garnish with sesame seeds before serving.