NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 cups Broccoli florets

0.5 cup Cooked brown rice

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 tsp Honey

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Water

PREPARATION

• 1

  In a small glass bowl, whisk together the coconut aminos, honey, fresh ginger, garlic, and water until well combined.

• 2

  Pat the chicken breast dry with a paper towel, then season evenly with sea salt and black pepper.

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the chicken to the hot skillet in a single layer, searing until golden brown and fully cooked, about 6 minutes.

• 5

  Toss in the broccoli florets with a tablespoon of water, then immediately cover with a lid to steam for 2 minutes until bright green.

• 6

  Remove the lid and pour the sauce over the mixture, stirring constantly as it bubbles and thickens into a glossy glaze.

• 7

  Divide the warm brown rice into bowls, top with the chicken and broccoli, and finish with a sprinkle of sesame seeds.