NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp avocado oil

PREPARATION

• 1

  Cook the brown rice according to package instructions and set aside.

• 2

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

• 3

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

• 4

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 5

  Remove the chicken from the skillet and add the broccoli, sliced bell peppers, and sugar snap peas.

• 6

  Stir-fry the vegetables for 3-4 minutes until they are crisp-tender, then drizzle with the toasted sesame oil.

• 7

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

• 8

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