NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground chicken

0.75 cup Cooked white rice

1 cup Broccoli florets

0.5 cup Shredded carrots

0.5 tbsp Avocado oil

2 tbsp Tamari

1 tbsp Honey

1 tsp Minced fresh ginger

1 clove Minced garlic

0.5 tsp Toasted sesame oil

1 tbsp Sliced green onions

0.5 tsp Sesame seeds

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large skillet over medium-high heat.

• 3

  Add the ground chicken to the skillet, seasoning with sea salt and black pepper, and cook until the meat is browned and crumbled.

• 4

  Stir in the broccoli florets and shredded carrots, sautéing for 3 to 4 minutes until the vegetables are tender-crisp.

• 5

  Pour the prepared teriyaki sauce over the chicken and vegetables, stirring constantly as the sauce thickens into a glossy glaze.

• 6

  Divide the cooked white rice into serving bowls and top with the chicken and vegetable mixture.

• 7

  Garnish with sliced green onions and sesame seeds before serving hot.