NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup snap peas

1 tbsp coconut aminos

1 tsp raw honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the brown rice according to the package directions until tender and fluffy.

• 2

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

• 3

  Season the chicken breast with sea salt and black pepper, then sear in a large skillet over medium-high heat until golden and cooked through.

• 4

  Remove the chicken from the skillet and set aside; add the toasted sesame oil to the same pan.

• 5

  Sauté the broccoli, carrots, and snap peas in the sesame oil for 4-5 minutes until they are bright and tender-crisp.

• 6

  Slice the chicken and return it to the skillet along with the glaze, tossing for 1 minute until the sauce is thickened and glossy.

• 7

  Serve the chicken and vegetables over the brown rice and garnish with sesame seeds.