NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Sliced red bell pepper

0.5 cup Sugar snap peas

1 tsp Toasted sesame oil

2 tbsp Tamari

1 tsp Honey

1 tsp Grated fresh ginger

1 clove Garlic

1 tsp Sesame seeds

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Slice the chicken breast into thin strips and season evenly with sea salt and black pepper.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat. Add the chicken and sear for 5-6 minutes until golden and cooked through.

• 4

  Remove the chicken from the skillet and set aside. In the same pan, add the broccoli, bell peppers, and snap peas with a tablespoon of water.

• 5

  Cover the pan for 2 minutes to steam the vegetables, then remove the lid and sauté until the water evaporates and the vegetables are crisp-tender.

• 6

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

• 7

  Turn off the heat and stir in the toasted sesame oil. Serve the chicken and vegetables over the warm brown rice and garnish with sesame seeds.