NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1.5 cup green beans

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame oil

1 tsp sesame seeds

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and season both sides with sea salt and black pepper.

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and fully cooked.

• 4

  Remove chicken from the pan and let it rest for 3 minutes before slicing into thin strips.

• 5

  In the same skillet, add the green beans and a splash of water, then cover for 3 minutes to steam until vibrant and crisp-tender.

• 6

  Remove the lid, add the sesame oil and sesame seeds to the beans, and sauté for 1 minute until fragrant.

• 7

  Pour the prepared teriyaki sauce into the skillet with the beans, add the sliced chicken back in, and toss everything together until the sauce thickens and coats the ingredients.