NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Tamari

1 tsp Honey

1 tsp Sesame oil

1 tsp Avocado oil

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides with sea salt and black pepper.

• 2

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

• 3

  Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat.

• 4

  Place the chicken in the skillet and sear for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 5

  Remove the chicken from the pan and let it rest on a cutting board; meanwhile, add the broccoli florets and sliced red bell pepper to the same skillet.

• 6

  Add a tablespoon of water to the skillet and cover with a lid for 2 minutes to lightly steam the vegetables until they are tender-crisp.

• 7

  Remove the lid, pour the prepared teriyaki glaze into the skillet, and return the chicken to the pan, tossing everything together for 1 minute until the sauce thickens and becomes glossy.

• 8

  Slice the chicken into strips and serve alongside the vegetables over a bed of warm cooked brown rice.

• 9

  Garnish the entire dish with a sprinkle of sesame seeds before serving.