NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked white rice

1 cup broccoli florets

2 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Heat a non-stick skillet over medium-high heat and add the toasted sesame oil.

• 4

  Place the chicken in the skillet and sear for 5-6 minutes per side until golden brown and cooked through.

• 5

  During the last 2 minutes of cooking, pour the glaze into the skillet and spoon it over the chicken continuously until the sauce thickens and coats the meat.

• 6

  Steam the broccoli florets in a separate pot for 3-4 minutes until tender-crisp and bright green.

• 7

  Slice the chicken and serve it over the warm white rice, drizzling any remaining glaze from the pan over the top.

• 8

  Garnish with sesame seeds and serve alongside the steamed broccoli.