NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Jasmine rice

1 tbsp Full-fat coconut milk

0.5 cup Red bell pepper

0.5 cup Red onion

1 tbsp Tamari

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame oil

1 tsp Avocado oil

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, honey, grated fresh ginger, minced garlic, and sesame oil to create the teriyaki glaze.

• 2

  Cut the chicken breast, red bell pepper, and red onion into 1-inch chunks; thread them onto wooden or metal skewers, alternating ingredients.

• 3

  Rinse the jasmine rice under cold water until clear, then combine it in a small pot with 0.5 cup water and the coconut milk.

• 4

  Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the rice is fluffy.

• 5

  Brush the skewers with avocado oil and season lightly with sea salt and black pepper.

• 6

  Heat a grill pan or outdoor grill over medium-high heat and cook the skewers for 4-5 minutes per side until the chicken is cooked through.

• 7

  During the last 2 minutes of grilling, generously brush the skewers with the teriyaki glaze until it becomes sticky and caramelized.

• 8

  Serve the skewers over the warm coconut rice, drizzling any remaining glaze over the top.