NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked white basmati rice

1 cup broccoli florets

2 tbsp tamari

1 tbsp honey

1 tbsp rice vinegar

1 tsp toasted sesame oil

1 tsp freshly grated ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  In a small glass bowl, whisk together the tamari, honey, rice vinegar, grated ginger, and minced garlic to create the teriyaki glaze.

• 2

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

• 3

  Heat the avocado oil in a medium stainless steel or cast iron skillet over medium-high heat.

• 4

  Place the chicken in the skillet and sear for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 5

  While the chicken cooks, steam the broccoli florets in a steamer basket over boiling water for 3 to 4 minutes until they are bright green and tender-crisp.

• 6

  Remove the chicken from the skillet and let it rest on a cutting board for 3 minutes.

• 7

  Lower the skillet heat to medium and pour in the teriyaki sauce, scraping up any browned bits from the bottom of the pan. Simmer for 1 to 2 minutes until the sauce thickens into a glossy glaze.

• 8

  Slice the chicken into strips and toss them back into the skillet to coat thoroughly with the sauce.

• 9

  Fold the toasted sesame oil into the warm cooked rice.

• 10

  Plate the sesame rice alongside the steamed broccoli, top with the glazed chicken, and garnish with sesame seeds.