NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

2 cups broccoli florets

0.25 cup cooked white rice

2 tbsp coconut aminos

1 tsp rice vinegar

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.5 tsp avocado oil

0.5 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onions

1 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, rice vinegar, minced ginger, minced garlic, and arrowroot powder to create the teriyaki sauce.

• 2

  Dice the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 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 until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets to the same pan with a splash of water, covering for 2 minutes to steam-sauté until vibrant green.

• 6

  Return the chicken to the pan and pour the prepared teriyaki sauce over the mixture, stirring constantly until the sauce thickens and coats every piece.

• 7

  Drizzle with toasted sesame oil and serve immediately over the warm cooked white rice.

• 8

  Garnish with sliced green onions and sesame seeds for a final touch of texture.