NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Sesame oil

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 cup Broccoli florets

0.5 cup Sliced carrots

0.5 cup Red bell pepper

1 cup Cauliflower rice

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry and dice into bite-sized pieces, then season with sea salt and black pepper.

• 2

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

• 3

  Heat the sesame oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

• 4

  Remove the chicken from the pan and add the broccoli, carrots, and bell peppers, sautéing until tender-crisp.

• 5

  Add the cauliflower rice to the skillet and cook for 2-3 minutes until heated through and slightly softened.

• 6

  Return the chicken to the pan, pour the teriyaki sauce over the mixture, and toss until everything is coated in a glossy glaze.

• 7

  Garnish with sesame seeds and serve immediately.