NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Broccoli florets

1.5 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Toasted sesame oil

1 tsp Avocado oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry and cut into bite-sized 1-inch cubes, then season evenly with the sea salt and black pepper.

• 2

  In a small glass bowl, whisk together the coconut aminos, raw honey, toasted sesame oil, minced garlic, and grated fresh ginger until well combined.

• 3

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

• 4

  Add the chicken to the skillet in a single layer and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 5

  Toss in the broccoli florets and add 2 tablespoons of water; cover the pan for 2 minutes to lightly steam the broccoli until it is bright green and tender-crisp.

• 6

  Remove the lid, pour the prepared teriyaki sauce over the chicken and broccoli, and stir constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.

• 7

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