NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken breast

1.5 cups fresh green beans

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.

• 5

  Toss in the green beans and add a tablespoon of water; cover the pan for 2 minutes to lightly steam the beans until they are vibrant green.

• 6

  Remove the lid and pour the teriyaki sauce over the chicken and beans, stirring constantly for 1-2 minutes until the sauce thickens into a glossy glaze.

• 7

  Remove from heat, drizzle with toasted sesame oil, and garnish with sesame seeds before serving.