NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1.5 cups green beans

2 tbsp coconut aminos

1 tsp raw honey

1 tsp avocado oil

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp arrowroot powder

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a large skillet over medium-high heat; add the chicken and sear until golden brown and cooked through, about 5-6 minutes.

• 4

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

• 5

  In the same skillet, add the green beans and 2 tablespoons of water. Cover with a lid for 2-3 minutes to steam the beans until they are vibrant and crisp-tender.

• 6

  Remove the lid, add the toasted sesame oil and sesame seeds to the green beans, and toss for 1 minute until fragrant.

• 7

  Return the chicken to the skillet and pour the prepared teriyaki glaze over the chicken and beans.

• 8

  Stir constantly for 1-2 minutes until the sauce thickens and glossy bubbles form, coating the ingredients thoroughly.

• 9

  Serve the teriyaki chicken and sesame green beans immediately over the warm, fluffy brown rice.