NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup green beans

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

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides with sea salt and black pepper.

• 2

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

• 3

  Heat the avocado oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the pan to rest on a plate; add the green beans and a splash of water to the same skillet, covering with a lid for 3 minutes to steam.

• 5

  Uncover the beans, stir in the toasted sesame oil and sesame seeds, and sauté for 2 more minutes until the beans are vibrant and slightly blistered.

• 6

  Slice the chicken into strips and return it to the pan along with the prepared teriyaki glaze, tossing for 1 minute until the sauce thickens and coats the meat.

• 7

  Serve the glazed chicken and sesame green beans immediately over the warm cooked brown rice.