NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1.5 cups broccoli florets

2 tbsp coconut aminos

1 tsp raw honey

1 tsp fresh ginger

2 cloves garlic

1 tsp sesame oil

1 tsp avocado oil

0.5 tsp sesame seeds

1 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the coconut aminos, raw honey, minced ginger, and sesame oil to create the teriyaki glaze.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets to the same pan with a tablespoon of water.

• 6

  Cover the pan for 2 to 3 minutes to steam the broccoli until it is bright green and tender-crisp.

• 7

  Add the minced garlic to the pan and sauté for 30 seconds until fragrant, then return the chicken to the skillet.

• 8

  Pour the prepared sauce over the chicken and broccoli, tossing constantly for 1 minute until the glaze thickens and coats everything.

• 9

  Garnish with sliced green onions and sesame seeds before serving hot.