NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup white basmati rice

1 cup broccoli florets

1 tbsp tamari

1 tsp honey

1 tsp toasted sesame oil

1 tsp sesame seeds

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Rinse the white basmati rice under cold water until clear, then combine with 0.5 cups of water in a small saucepan, bring to a boil, and simmer covered for 15 minutes.

• 2

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

• 3

  Cut the chicken breast into 1-inch bite-sized pieces and season evenly with the sea salt and black pepper.

• 4

  Heat the avocado oil in a large skillet over medium-high heat and sauté the chicken pieces until golden brown and cooked through, about 6-8 minutes.

• 5

  While the chicken cooks, place the broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until vibrant green and tender-crisp.

• 6

  Pour the teriyaki glaze into the skillet with the chicken and toss constantly for 1-2 minutes until the sauce thickens into a glossy coating.

• 7

  Fluff the cooked rice with a fork and stir in the toasted sesame oil and sesame seeds for a nutty aromatic finish.

• 8

  Plate the glazed chicken alongside the sesame rice and steamed broccoli for a clean, balanced meal.