NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked white rice

1.5 cup fresh green beans

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 tsp avocado oil

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Prepare the teriyaki glaze by whisking together the coconut aminos, honey, grated fresh ginger, and minced garlic in a small bowl.

• 2

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

• 3

  Heat avocado oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, approximately 6-8 minutes.

• 4

  Pour the teriyaki glaze into the skillet with the chicken. Simmer for 2-3 minutes, stirring frequently, until the sauce reduces into a thick, glossy glaze that coats the meat.

• 5

  While the chicken finishes, steam the green beans until crisp-tender. Drain any excess water and toss them with toasted sesame oil and sesame seeds.

• 6

  Plate the glazed chicken alongside the sesame green beans and serve over the warm, fluffy white rice.