NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

0.5 cup red bell pepper

0.5 cup cooked brown rice

1 tsp avocado oil

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

1 tsp sesame seeds

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Prep the chicken by dicing into 1-inch cubes and seasoning with sea salt and black pepper.

• 2

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

• 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 for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets and sliced red bell pepper to the same skillet with a splash of water.

• 6

  Cover and steam the vegetables for 2-3 minutes until they are bright green and tender-crisp.

• 7

  Return the chicken to the skillet and pour the sauce over the mixture, tossing for 1 minute until the sauce thickens and coats everything.

• 8

  Remove from heat and stir in the toasted sesame oil.

• 9

  Serve the stir-fry over the warm brown rice, garnished with sesame seeds and sliced green onions.