NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked brown rice

1 cup Broccoli florets

0.5 cup Sliced carrots

2 tbsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  While the chicken cooks, steam the broccoli florets and sliced carrots until they are tender-crisp and vibrant.

• 5

  Pour the prepared glaze into the skillet with the chicken, tossing to coat until the sauce bubbles and thickens slightly.

• 6

  Assemble the bowl by placing the cooked brown rice at the base, topping with the glazed chicken and steamed vegetables.

• 7

  Finish the dish with a drizzle of toasted sesame oil and a sprinkle of sesame seeds before serving.