NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup white rice

1 cup broccoli florets

2 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.5 tsp sesame oil

0.5 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Cook the white rice according to package instructions until tender.

• 2

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

• 3

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

• 4

  Heat avocado oil in a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden and cooked through.

• 5

  While the chicken cooks, steam the broccoli florets for 4 to 5 minutes until vibrant green and tender-crisp.

• 6

  Lower the skillet heat and pour the teriyaki sauce over the chicken, simmering for 2 minutes until the sauce reduces into a glossy glaze.

• 7

  Fluff the cooked rice and fold in the sesame oil and sesame seeds for a nutty aroma.

• 8

  Slice the chicken into strips and serve over the sesame rice with the steamed broccoli, drizzling any extra glaze from the pan on top.