NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

1 tsp sesame seeds

1 tbsp green onion

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, toasted sesame oil, grated fresh ginger, and minced garlic to create the teriyaki glaze.

• 3

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

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes, stirring occasionally, until the pieces are golden brown and cooked through.

• 5

  Remove the chicken from the skillet and set aside on a plate.

• 6

  In the same skillet, add the broccoli, sliced bell peppers, and sugar snap peas, sautéing for 3-4 minutes until they are bright and tender-crisp.

• 7

  Return the chicken to the skillet and pour the teriyaki glaze over the chicken and vegetables.

• 8

  Toss everything together for 1 minute until the sauce is heated through and coats the ingredients beautifully.

• 9

  Portion the fluffy brown rice into a bowl and top with the chicken and vegetable mixture.

• 10

  Garnish with sesame seeds and sliced green onions before serving warm.