NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp coconut aminos

1 tsp honey

1 tsp grated fresh ginger

1 tsp minced garlic

0.5 tsp arrowroot powder

1 tsp toasted sesame oil

1.5 cup broccoli florets

1 tbsp water

0.5 cup cooked brown rice

0.5 tsp sesame seeds

PREPARATION

• 1

  Slice the 5 oz chicken breast into thin, bite-sized strips and season with the 0.25 tsp sea salt and 0.25 tsp black pepper.

• 2

  In a small bowl, whisk together the 2 tbsp coconut aminos, 1 tsp honey, 1 tsp grated fresh ginger, 1 tsp minced garlic, and 0.5 tsp arrowroot powder until smooth.

• 3

  Heat the 1 tsp toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken strips to the skillet and sear for 4-5 minutes until golden brown and cooked through.

• 5

  Toss in the 1.5 cup broccoli florets along with the 1 tbsp water, cover with a lid for 2 minutes to steam until bright green.

• 6

  Remove the lid, pour the prepared sauce over the chicken and broccoli, and stir constantly for 1 minute until the glaze thickens.

• 7

  Serve the teriyaki chicken and broccoli over the 0.5 cup warm cooked brown rice and garnish with the 0.5 tsp sesame seeds.