NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked jasmine rice

1 cup broccoli florets

1 tbsp coconut aminos

1 tsp honey

0.5 tsp toasted sesame oil

1 tsp sesame seeds

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a medium skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden and cooked through.

• 4

  While the chicken is searing, steam the broccoli florets in a steamer basket for 4 to 5 minutes until they are vibrant green and tender.

• 5

  Reduce the skillet heat to low, pour the teriyaki glaze over the chicken, and simmer for 1 to 2 minutes until the sauce becomes glossy and thick.

• 6

  In a separate bowl, fold the toasted sesame oil and sesame seeds into the warm jasmine rice until well combined.

• 7

  Slice the glazed chicken into strips and serve immediately over the sesame rice with the steamed broccoli on the side.