NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Broccoli florets

0.5 cup Cooked brown rice

1 tsp Extra virgin olive oil

2 tbsp Coconut aminos

1 tsp Raw honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Toasted sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes and season evenly with the sea salt and black pepper.

• 2

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

• 3

  Heat the extra virgin olive oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

  Add the seasoned chicken cubes to the hot skillet and sear for 5-6 minutes, turning occasionally until golden brown and cooked through.

• 5

  Toss in the broccoli florets along with a tablespoon of water, then immediately cover the pan with a lid for 2 minutes to steam the broccoli until it is bright green and tender-crisp.

• 6

  Remove the lid and pour the prepared teriyaki glaze over the chicken and broccoli, tossing constantly for 1-2 minutes until the sauce reduces and coats the ingredients.

• 7

  Turn off the heat and stir in the toasted sesame oil to add a deep, nutty aroma to the dish.

• 8

  Place the warm cooked brown rice in a bowl, top with the teriyaki chicken and broccoli, and garnish with sesame seeds before serving.