NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup sliced carrots

1 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  In a mixing bowl, toss the broccoli florets and sliced carrots with the sesame oil, sea salt, and black pepper until evenly coated.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until the edges are golden and tender.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, grated fresh ginger, and minced garlic in a small ramekin.

• 5

  Heat a medium non-stick skillet over medium-high heat and add the diced chicken breast, searing for 6-8 minutes until cooked through.

• 6

  Pour the coconut aminos mixture over the chicken and simmer for 2 minutes until the sauce reduces into a thick, glossy glaze.

• 7

  Place the warm cooked brown rice into a bowl and top with the roasted vegetables and the glazed teriyaki chicken.

• 8

  Garnish the bowl with sesame seeds for added texture and serve immediately.