NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked jasmine rice

1 tbsp tamari

1 tsp honey

1 tsp sesame oil

1 tsp rice vinegar

1 tsp fresh ginger

1 tsp garlic

1 tsp sesame seeds

1 cup broccoli florets

0.25 cup sugar snap peas

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the tamari, honey, rice vinegar, grated ginger, and minced garlic to create the teriyaki glaze.

• 2

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

• 3

  Heat the sesame oil in a medium skillet over medium-high heat.

• 4

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

• 5

  While the chicken is searing, steam the broccoli florets and sugar snap peas in a steamer basket for 4-5 minutes until bright green and crisp-tender.

• 6

  Pour the teriyaki glaze into the skillet with the chicken during the last 2 minutes of cooking, allowing it to bubble and thicken into a glossy coating.

• 7

  Toss the warm cooked jasmine rice with the sesame seeds in a separate serving bowl.

• 8

  Slice the chicken into strips and serve over the sesame rice, drizzling any remaining glaze from the pan over the top, and plate with the steamed vegetables.