NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.5 cup cooked brown rice

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

2 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Whisk together the coconut aminos, honey, grated ginger, and minced garlic in a small bowl until the honey is fully dissolved into the glaze.

• 2

  Season the cubed chicken breast evenly with the sea salt and black pepper.

• 3

  Heat the avocado oil in a large skillet or wok over medium-high heat until it begins to shimmer.

• 4

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

• 5

  Add the broccoli florets, sliced red bell pepper, and snap peas to the skillet, stir-frying for 3-4 minutes until they are bright and tender-crisp.

• 6

  Pour the prepared glaze over the chicken and vegetables, tossing constantly for about 1 minute until the sauce thickens slightly and coats every piece.

• 7

  Divide the warm cooked brown rice into bowls, top with the teriyaki chicken and vegetables, and garnish with sesame seeds.