NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cups Broccoli florets

0.5 cup Cooked brown rice

1 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Arrowroot powder

1 tbsp Water

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the coconut aminos, raw honey, minced ginger, and minced garlic.

• 3

  In a separate small ramekin, mix the arrowroot powder with water to create a slurry and set aside.

• 4

  Heat the sesame oil in a large skillet over medium-high heat. Add the chicken and sauté until golden and cooked through, about 5-6 minutes.

• 5

  Add the broccoli florets to the skillet with a splash of water, cover with a lid, and steam for 2-3 minutes until bright green and tender-crisp.

• 6

  Pour the coconut aminos mixture into the skillet and stir to coat the chicken and broccoli.

• 7

  Stir in the arrowroot slurry and simmer for 1 minute until the sauce becomes glossy and thick.

• 8

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