NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup sliced carrots

1 tbsp tamari

1 tsp honey

1 tsp toasted sesame oil

1 tsp sesame seeds

1 clove garlic

0.5 tsp fresh ginger

1 tsp avocado oil

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  Season the chicken breast evenly with the sea salt and black pepper.

• 3

  Heat the avocado oil in a medium skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set aside to rest; in the same skillet, add the toasted sesame oil.

• 5

  Add the broccoli florets and sliced carrots to the skillet, sautéing for 4-5 minutes until they are vibrant and crisp-tender.

• 6

  Slice the rested chicken into strips and return it to the skillet with the vegetables.

• 7

  Pour the teriyaki glaze over the chicken and vegetables, tossing constantly for 1-2 minutes until the sauce has thickened and coated everything beautifully.

• 8

  Serve the teriyaki chicken and vegetables over the warm cooked brown rice and garnish with sesame seeds.