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 arrowroot powder

1 tsp avocado oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Whisk together the coconut aminos, honey, minced ginger, and minced garlic in a separate small bowl to create the teriyaki sauce.

• 4

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

• 5

  Add the chicken to the skillet in a single layer and sear until golden brown and cooked through, approximately 5-7 minutes.

• 6

  While the chicken cooks, steam the broccoli florets until they are bright green and tender-crisp.

• 7

  Pour the teriyaki sauce mixture over the cooked chicken in the skillet, stirring constantly for 1-2 minutes until the sauce thickens and becomes glossy.

• 8

  Add the steamed broccoli to the skillet and toss to coat everything in the glaze.

• 9

  Serve the crispy chicken and broccoli over a bed of warm brown rice and garnish with sesame seeds.