NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup jasmine rice

1 cup kale

1 cup baby spinach

0.5 cup broccoli florets

1 tbsp tamari

1 tsp honey

1 tsp sesame oil

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Prepare the jasmine rice according to package instructions until tender and fluffy.

• 2

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

• 3

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

• 4

  Heat the sesame oil in a large non-stick skillet over medium-high heat.

• 5

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

• 6

  Pour the teriyaki glaze over the chicken and toss continuously until the sauce thickens and creates a glossy coating.

• 7

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

• 8

  In the same skillet, add the broccoli florets with a tablespoon of water, cover with a lid, and steam for 2 minutes.

• 9

  Add the chopped kale and baby spinach to the broccoli, sautéing for another 2-3 minutes until the greens are wilted.

• 10

  Assemble the bowl by placing the jasmine rice at the base, topping with the sautéed super greens and teriyaki chicken, and garnishing with sesame seeds.