NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

2 tbsp coconut aminos

1 tsp raw honey

1 clove garlic

0.5 tsp fresh ginger

0.5 cup cooked jasmine rice

1 tsp toasted sesame oil

1 cup broccoli florets

1 tsp toasted sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a medium non-stick skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sear for 5 to 6 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 5

  Lower the heat to medium and pour the glaze into the skillet, simmering for 1 to 2 minutes until the sauce reduces and coats the chicken in a glossy finish.

• 6

  While the chicken finishes, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until they are tender-crisp and bright green.

• 7

  Stir the toasted sesame oil into the warm jasmine rice until well combined.

• 8

  Slice the chicken into strips and serve over the sesame rice, garnished with toasted sesame seeds and accompanied by the steamed broccoli.