NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

2 cup Broccoli florets

2 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Arrowroot powder

1 cup Cauliflower rice

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Whisk coconut aminos, honey, minced ginger, garlic, and arrowroot powder in a small bowl until smooth.

• 2

  Season diced chicken breast with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through.

• 5

  Add the broccoli florets and a splash of water to the pan, then cover with a lid for 2 minutes to steam until tender-crisp.

• 6

  Remove the lid and pour the sauce mixture over the chicken and broccoli.

• 7

  Stir constantly for 1 minute until the sauce thickens into a glossy glaze.

• 8

  In a separate small pan, lightly sauté the cauliflower rice for 3-4 minutes until tender.

• 9

  Serve the teriyaki chicken and broccoli over the cauliflower rice and garnish with sesame seeds.