NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

0.75 cup cooked white rice

0.5 cup fresh pineapple

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp avocado oil

2 tbsp coconut aminos

2 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onion

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 coconut aminos, honey, toasted sesame oil, minced fresh ginger, and minced garlic to create the teriyaki glaze.

• 3

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

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 6 minutes.

• 5

  Toss in the diced red bell pepper and fresh pineapple chunks, cooking for an additional 3 minutes until the peppers are tender-crisp.

• 6

  Pour the prepared teriyaki glaze over the chicken and pineapple mixture, simmering for 2 minutes until the sauce reduces into a thick, glossy coating.

• 7

  While the sauce thickens, steam the broccoli florets in a steamer basket for 4 minutes until they are bright green and tender.

• 8

  Place the fluffy cooked white rice into a serving bowl and top with the glazed chicken, pineapple, and steamed broccoli.

• 9

  Garnish the bowl with thinly sliced green onions and a sprinkle of sesame seeds before serving hot.