NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Brown rice, cooked

1.5 cups Broccoli florets

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger, grated

1 clove Garlic, minced

1 tsp Avocado oil

0.5 tsp Sesame seeds

1 tbsp Green onions, sliced

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the avocado oil in a large skillet over medium-high heat; once shimmering, add the chicken and sear until golden brown and cooked through, about 6-8 minutes.

• 4

  Add the broccoli florets to the skillet along with two tablespoons of water, then cover with a lid for 2 minutes to steam until the broccoli is vibrant green and tender-crisp.

• 5

  Remove the lid and pour the teriyaki glaze over the chicken and broccoli, tossing constantly for 1 minute until the sauce reduces into a thick, glossy coating.

• 6

  Place the warm brown rice in a bowl, top with the teriyaki chicken and broccoli mixture, and garnish with sesame seeds and sliced green onions.