NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup white rice (cooked)

2 tbsp coconut aminos

1 tsp raw honey

1 tsp toasted sesame oil

1 cup broccoli florets

1 tsp fresh ginger (grated)

1 clove garlic (minced)

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast evenly with sea salt and black pepper on both sides.

• 2

  In a small bowl, whisk together the coconut aminos, raw honey, grated ginger, and minced garlic to create the teriyaki glaze.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until fully cooked through.

• 4

  While the chicken cooks, steam the broccoli florets for 4-5 minutes until they are bright green and tender-crisp.

• 5

  In a separate bowl, toss the warm cooked rice with the toasted sesame oil and half of the sesame seeds.

• 6

  Pour the teriyaki glaze into the skillet with the chicken during the last 2 minutes of cooking, allowing it to bubble and thicken into a sticky coating.

• 7

  Slice the chicken and serve it over the sesame rice alongside the steamed broccoli, garnishing with the remaining sesame seeds.