NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

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

• 3

  Heat half of the toasted sesame oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes.

• 4

  Remove the chicken from the skillet and set aside. Add the remaining sesame oil to the same pan.

• 5

  Toss in the broccoli florets, sliced red bell pepper, and snap peas. Stir-fry for 3-4 minutes until the vegetables are bright and crisp-tender.

• 6

  Return the chicken to the skillet and pour the teriyaki glaze over the mixture. Toss well to coat and simmer for 1-2 minutes until the sauce thickens slightly.

• 7

  Serve the teriyaki chicken and vegetables over the warm cooked brown rice and garnish with sesame seeds.