NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups broccoli florets

0.5 cup cooked jasmine rice

1 tbsp tamari

1 tsp honey

1 tsp toasted sesame oil

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tsp avocado oil

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the tamari, honey, toasted sesame oil, minced garlic, and grated fresh ginger to create the teriyaki glaze.

• 3

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

• 4

  Add the chicken pieces to the skillet in a single layer 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 two tablespoons of water.

• 6

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

• 7

  Return the chicken to the skillet, pour the prepared sauce over the chicken and broccoli, and toss for 1 minute until the glaze is thick and glossy.

• 8

  Place the warm cooked jasmine rice in a bowl, top with the chicken and broccoli mixture, and garnish with sesame seeds.