NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 tbsp Avocado oil

1 tsp Toasted sesame oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

0.25 cup Cooked brown rice

1.5 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Raw honey

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Slice 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, minced fresh ginger, minced garlic, and raw honey to create the teriyaki glaze.

• 3

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

• 4

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

• 5

  Remove the chicken from the pan and set aside; add the broccoli, bell peppers, and snap peas to the same pan.

• 6

  Sauté the vegetables for 3-4 minutes until they are tender-crisp and vibrant in color.

• 7

  Return the chicken to the skillet and pour the prepared teriyaki glaze over the mixture, tossing for 1 minute until the sauce thickens and coats everything.

• 8

  Remove from heat, stir in the toasted sesame oil, and serve immediately over the warm brown rice garnished with sesame seeds.