NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cup broccoli florets

1 tbsp arrowroot powder

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp avocado oil

1 clove garlic

1 tsp fresh ginger

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 cubes.

• 2

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

• 3

  In a small jar, whisk together the coconut aminos, honey, sesame oil, minced garlic, and grated ginger to create the teriyaki sauce.

• 4

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

• 5

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

• 6

  Add the broccoli florets to the pan along with 2 tablespoons of water; cover with a lid for 2 minutes to steam the broccoli until vibrant green.

• 7

  Remove the lid and pour the teriyaki sauce over the chicken and broccoli.

• 8

  Stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats everything evenly.

• 9

  Transfer to a plate and garnish with toasted sesame seeds before serving.