NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked white rice

1 cup Broccoli florets

0.25 cup Sliced carrots

1.5 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Grated fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast evenly with sea salt and black pepper.

• 2

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

• 3

  Heat a non-stick skillet over medium-high heat and cook the chicken until golden brown and cooked through, approximately 6 minutes per side.

• 4

  While the chicken is cooking, steam the broccoli florets and sliced carrots until they reach a tender-crisp texture.

• 5

  Reduce the skillet heat to low, pour the glaze over the chicken, and simmer for 2 minutes until the sauce thickens into a glossy coating.

• 6

  In a separate bowl, toss the warm cooked rice with toasted sesame oil and sesame seeds.

• 7

  Slice the glazed chicken into strips and serve immediately over the sesame rice with the steamed vegetables on the side.