NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast, cubed

2 oz Chickpea Pasta

1.5 cups Broccoli florets

2 tbsp Coconut Aminos

1 tsp Sesame Oil

1 tsp Honey

1 tsp Fresh Ginger, minced

1 clove Garlic, minced

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions, then drain and set aside.

• 2

  While the pasta cooks, whisk together the coconut aminos, honey, minced ginger, and minced garlic in a small bowl to create the teriyaki sauce.

• 3

  Heat the sesame oil in a large non-stick skillet over medium-high heat.

• 4

  Add the cubed chicken breast to the skillet and cook for 5-6 minutes until golden and cooked through.

• 5

  Add the broccoli florets and a splash of water to the skillet, then cover with a lid for 2 minutes to steam the broccoli until bright green and tender-crisp.

• 6

  Remove the lid and pour the teriyaki sauce over the chicken and broccoli, stirring for 1 minute until the sauce thickens slightly.

• 7

  Add the cooked pasta to the skillet and toss everything together until well-coated in the sauce.

• 8

  Garnish with toasted sesame seeds if desired and serve immediately.