NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cups broccoli florets

0.5 cup sliced carrots

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 tsp avocado oil

0.5 cup cooked brown rice

1 tsp sesame seeds

1 stalk green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with paper towels and season 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 pan and sauté for 5-6 minutes until golden brown and cooked through, then remove and set aside.

• 5

  In the same pan, add the broccoli florets and sliced carrots with a tablespoon of water; cover for 2 minutes to steam-soften.

• 6

  Remove the lid and add the chicken back into the pan along with the prepared teriyaki sauce and toasted sesame oil.

• 7

  Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.

• 8

  Serve the stir-fry over a bed of warm cooked brown rice.

• 9

  Garnish with sliced green onions and sesame seeds before serving.