NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

0.25 cup carrots

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

1 tsp raw honey

0.5 tsp arrowroot powder

1 cup cauliflower rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the coconut aminos, raw honey, minced fresh ginger, minced garlic, and arrowroot powder to create the teriyaki sauce.

• 2

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

• 3

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

• 4

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 7 minutes.

• 5

  Remove the chicken from the pan and set aside.

• 6

  Add the broccoli, sliced bell peppers, snap peas, and sliced carrots to the same skillet with a tablespoon of water to help steam.

• 7

  Sauté the vegetables for 3 to 4 minutes until they are tender-crisp and maintain their bright color.

• 8

  Add the chicken back into the skillet and pour the teriyaki sauce over the mixture, tossing constantly until the sauce thickens and glazes the ingredients.

• 9

  In a separate small pan, lightly sauté the cauliflower rice for 3 minutes until warmed through and tender.

• 10

  Portion the cauliflower rice into a bowl and top with the teriyaki chicken and vegetable stir-fry.