NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 bunch Asparagus

0.5 cup Jasmine rice, cooked

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger, grated

1 clove Garlic, minced

0.5 tsp Toasted sesame oil

0.5 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with avocado oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until they are crisp-tender and slightly charred.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, grated ginger, minced garlic, and toasted sesame oil in a small bowl to create the teriyaki glaze.

• 5

  Season the chicken breast with a pinch of salt and sear in a non-stick skillet over medium-high heat for 5 to 6 minutes per side until golden and cooked through.

• 6

  Lower the heat to medium-low and pour the teriyaki glaze into the skillet, simmering for 2 minutes until the sauce thickens and coats the chicken beautifully.

• 7

  Slice the chicken and serve it over the warm jasmine rice alongside the roasted asparagus, garnishing the entire plate with a sprinkle of sesame seeds.