NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

0.5 cup Cooked brown rice

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

1 tsp Sesame seeds

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set aside; add the broccoli florets to the same pan with a tablespoon of water.

• 6

  Cover the pan for 2 minutes to steam-sauté the broccoli until it is vibrant green and tender-crisp.

• 7

  Return the chicken to the pan and pour the prepared teriyaki glaze over the mixture.

• 8

  Stir-fry constantly for 1 to 2 minutes until the sauce thickens and coats the chicken and broccoli thoroughly.

• 9

  Remove from heat, drizzle with sesame oil, and serve immediately over the warm brown rice garnished with sesame seeds.