NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups broccoli florets

0.5 cup cooked brown rice

1 tsp toasted sesame oil

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 tsp garlic

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and cut into bite-sized 1-inch cubes.

• 2

  In a small bowl, toss the chicken cubes with the arrowroot powder, sea salt, and black pepper until evenly coated.

• 3

  Steam the broccoli florets for 3-4 minutes until they are tender-crisp and bright green, then set aside.

• 4

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

• 5

  Heat a large non-stick skillet over medium-high heat and add the toasted sesame oil.

• 6

  Add the chicken to the skillet in a single layer, searing for 3-4 minutes per side until golden brown and cooked through.

• 7

  Reduce the heat to medium and pour the teriyaki sauce over the chicken, stirring constantly as the sauce bubbles and thickens into a glaze.

• 8

  Add the steamed broccoli to the pan and toss for 1 minute to coat everything in the sauce.

• 9

  Serve the crispy chicken and broccoli over the warm cooked brown rice and garnish with sesame seeds.