NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cups Green beans

1 cup Cauliflower rice

2 tbsp Coconut aminos

0.5 tsp Honey

0.5 tsp Sesame oil

0.5 tsp Sesame seeds

1 clove Garlic

0.5 tsp Fresh ginger

0.5 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and sear for 5-7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set aside to rest. In the same skillet, add the green beans and 2 tablespoons of water. Cover with a lid to steam for 3 minutes.

• 5

  Remove the lid, add the sesame oil and sesame seeds to the green beans, and sauté for another 2 minutes until the beans are lightly charred and tender.

• 6

  Transfer the green beans to a plate. Add the cauliflower rice to the skillet and sauté for 3 minutes until softened, then remove from heat.

• 7

  Slice the chicken into strips and return it to the skillet over low heat. Pour the teriyaki glaze over the chicken and toss for 1 minute until the sauce is thick and glossy.

• 8

  Serve the glazed chicken over the cauliflower rice with the sesame green beans on the side.