NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Snap peas

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 tsp Garlic

2 tsp Avocado oil

0.25 cup Brown rice

1 tsp Sesame seeds

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the diced chicken breast with sea salt and black pepper.

• 3

  Heat one teaspoon of avocado oil in a large skillet or wok over medium-high heat.

• 4

  Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes, then remove and set aside.

• 5

  Add the remaining teaspoon of avocado oil to the same skillet and toss in the broccoli florets, sliced red bell pepper, and snap peas.

• 6

  Stir-fry the vegetables for 3-4 minutes until they are tender-crisp and retain their bright color.

• 7

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

• 8

  Serve the stir-fry over the warm cooked brown rice and garnish with toasted sesame seeds.