NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 cup broccoli florets

0.25 cup carrots

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp raw honey

0.5 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 2

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

• 3

  Place the broccoli florets and sliced carrots in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.

• 4

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

• 5

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

• 6

  Pour the teriyaki glaze over the chicken and toss for 1 minute until the sauce thickens and coats the chicken beautifully.

• 7

  Assemble the bowl by placing the cooked jasmine rice at the base, topping with the glazed chicken and steamed vegetables.

• 8

  Garnish with sesame seeds before serving warm.