NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tsp Avocado oil

PREPARATION

• 1

  Slice the chicken breast into even 1-inch cubes and season with sea salt and black pepper.

• 2

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

• 3

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

• 4

  Add the chicken cubes to the hot skillet in a single layer and sear until golden brown and cooked through, approximately 6 minutes.

• 5

  Transfer the cooked chicken to a clean plate and set aside.

• 6

  Add the broccoli florets and sliced red bell pepper to the same skillet with two tablespoons of water; cover with a lid for 2 minutes to lightly steam the vegetables until they are bright green and tender-crisp.

• 7

  Remove the lid, return the chicken to the pan, and pour the prepared teriyaki sauce over the mixture.

• 8

  Stir constantly for 1 to 2 minutes as the sauce bubbles and reduces into a thick, glossy glaze that coats every piece.

• 9

  Remove from heat, drizzle with toasted sesame oil, and serve immediately over the warm cooked brown rice.

• 10

  Garnish with sesame seeds for a final touch of texture.