NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Brown rice

1 cup Broccoli florets

0.5 cup Red bell pepper

0.25 cup Carrots

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Sesame oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Prepare the teriyaki sauce by whisking together the coconut aminos, honey, grated fresh ginger, and minced garlic in a small bowl until well combined.

• 2

  Cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 3

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

• 4

  Add the chicken to the skillet and sear for 5-6 minutes, stirring occasionally, until golden brown and cooked through.

• 5

  Add the broccoli florets, sliced red bell pepper, and shredded carrots to the skillet with the chicken.

• 6

  Sauté the mixture for an additional 4 minutes until the vegetables are tender yet still retain a slight crunch.

• 7

  Pour the prepared sauce over the chicken and vegetables, tossing everything together for 1-2 minutes until the glaze is thick and glossy.

• 8

  Divide the cooked brown rice into a bowl and top with the chicken and vegetable mixture.

• 9

  Garnish with sesame seeds before serving.