NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup broccoli florets

2 tbsp coconut aminos

1 tsp sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked white rice

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with paper towels and season both sides with sea salt and black pepper before cutting into bite-sized cubes.

• 3

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

• 4

  Add the chicken cubes to the skillet in a single layer and cook for 4-5 minutes, turning occasionally until golden brown and cooked through.

• 5

  Add the broccoli florets to the pan along with a tablespoon of water; cover with a lid for 2 minutes to steam the broccoli until it is vibrant green and tender-crisp.

• 6

  Remove the lid and pour the teriyaki glaze over the chicken and broccoli, tossing constantly for 1 minute until the sauce thickens and coats everything beautifully.

• 7

  Place the cooked white rice in a bowl, top with the chicken and broccoli mixture, and garnish with sesame seeds before serving hot.