NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup cooked brown rice

1 tsp avocado oil

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Whisk the coconut aminos, honey, toasted sesame oil, grated fresh ginger, and minced garlic in a small bowl to create the clean teriyaki glaze.

• 2

  Season the cubed chicken breast evenly with sea salt and black pepper.

• 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 sear until golden brown and cooked through, approximately 5 to 7 minutes, then remove and set aside.

• 5

  Add the broccoli florets to the same pan with a splash of water, covering with a lid for 2 minutes to steam-sauté until they are vibrant green and tender-crisp.

• 6

  Return the chicken to the pan and pour the teriyaki glaze over the mixture, tossing constantly for 1 minute until the sauce thickens and coats the ingredients.

• 7

  Portion the warm brown rice into a bowl and top with the chicken and broccoli mixture, finishing with a sprinkle of sesame seeds.