NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, boneless skinless

0.5 cup brown rice, cooked

1.5 cup broccoli florets

1 tbsp white miso paste

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp rice vinegar

1 tsp fresh ginger, grated

1 clove garlic, minced

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the miso paste, tamari, toasted sesame oil, rice vinegar, grated ginger, and minced garlic until the marinade is smooth.

• 2

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

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5 to 7 minutes.

• 4

  Add the broccoli florets to the skillet with two tablespoons of water, then cover with a lid to steam for 3 minutes until vibrant green and tender-crisp.

• 5

  Remove the lid and pour the miso sauce over the chicken and broccoli, tossing constantly for 1 minute until the glaze becomes thick and glossy.

• 6

  Divide the warm cooked brown rice into a bowl and top with the glazed miso chicken and broccoli mixture.