NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup fresh green beans

2 tbsp coconut aminos

1 tsp raw honey

1 tsp fresh ginger

1 clove garlic

1 tsp avocado oil

1 tsp toasted sesame oil

0.5 tsp toasted sesame seeds

0.25 cup cooked brown rice

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Remove the chicken from the skillet and set aside. In the same skillet, add the green beans and a splash of water; cover with a lid and steam for 3-4 minutes until crisp-tender.

• 5

  Remove the lid, return the chicken to the pan, and pour the teriyaki glaze over everything. Simmer for 1-2 minutes until the sauce thickens and coats the chicken.

• 6

  Turn off the heat and toss the green beans with toasted sesame oil and sesame seeds. Serve the chicken and beans over the warm brown rice.