NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup cooked brown rice

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, honey, minced ginger, garlic, and arrowroot powder to create the teriyaki sauce glaze.

• 2

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

• 3

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat until shimmering.

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 6 minutes.

• 5

  Toss in the broccoli florets with a tablespoon of water, then cover the pan for 2 minutes to steam until they are tender-crisp.

• 6

  Pour the prepared sauce over the chicken and broccoli, stirring constantly for 1 minute until the glaze becomes thick and glossy.

• 7

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