NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup sliced carrots

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp extra virgin olive oil

1 tsp fresh ginger

1 clove garlic

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 with sea salt and black pepper.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set aside. In the same skillet, add the broccoli florets and sliced carrots with a splash of water. Cover and steam for 3 minutes.

• 5

  Remove the lid and stir in the toasted sesame oil. Sauté the vegetables for another 2 minutes until tender-crisp.

• 6

  Return the chicken to the skillet and pour the teriyaki glaze over the mixture. Toss well for 1 minute until the sauce thickens slightly and coats everything.

• 7

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