NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked white rice

1 cup fresh green beans

1 tbsp tamari

1 tbsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp sesame oil

1 tsp avocado oil

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Whisk together tamari, honey, minced ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 2

  Season the chicken breast with sea salt and black pepper.

• 3

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

• 4

  Remove chicken from the pan, let it rest, then slice into strips.

• 5

  In the same pan, add green beans and a splash of water; cover and steam for 3 minutes until vibrant green.

• 6

  Remove the lid, add sesame oil to the beans, and sauté for 1 minute until slightly blistered.

• 7

  Pour the teriyaki glaze into the pan with the beans and add the sliced chicken back in, tossing until the sauce thickens and coats everything.

• 8

  Serve the chicken and beans over the cooked white rice and garnish with sesame seeds.