NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup jasmine rice

1.5 cup broccoli florets

2 tbsp coconut aminos

1 tsp sesame oil

1 tsp honey

1 tsp fresh ginger

1 whole garlic clove

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cook the jasmine rice according to package instructions and set aside.

• 2

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

• 3

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

• 4

  Heat the sesame oil in a large skillet over medium-high heat.

• 5

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

• 6

  Add the broccoli florets to the skillet with a splash of water, cover, and steam for 3 minutes until tender-crisp.

• 7

  Pour the teriyaki glaze over the chicken and broccoli, stirring for 1-2 minutes until the sauce thickens and coats the ingredients.

• 8

  Serve the chicken and broccoli mixture over the warm jasmine rice.