NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

1 tbsp tamari

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Prepare the brown rice according to package directions and set aside.

• 2

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

• 3

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

• 4

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 5

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.

• 6

  Remove the chicken from the skillet and set aside on a plate.

• 7

  Add the broccoli florets, sliced red bell pepper, and sugar snap peas to the same skillet with a tablespoon of water.

• 8

  Cover and steam-sauté the vegetables for 3 minutes until they are vibrant and tender-crisp.

• 9

  Return the chicken to the skillet and pour the teriyaki sauce over the chicken and vegetables.

• 10

  Toss everything together for 1 to 2 minutes until the sauce has thickened and evenly coated the ingredients.

• 11

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