NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1.5 cup broccoli florets

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and dice into 1-inch bite-sized pieces.

• 2

  Season the chicken pieces evenly with sea salt and black pepper.

• 3

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

• 4

  Heat the toasted sesame oil in a large skillet over medium-high heat until shimmering.

• 5

  Add the chicken to the skillet and sear until golden brown and cooked through, approximately 5 to 6 minutes.

• 6

  Add the broccoli florets to the skillet with 2 tablespoons of water, then immediately cover with a lid to steam for 2 minutes until tender-crisp.

• 7

  Remove the lid and pour the prepared teriyaki glaze over the chicken and broccoli.

• 8

  Stir constantly for 1 to 2 minutes until the sauce thickens and creates a glossy coating.

• 9

  Place the warm cooked brown rice in a serving bowl and top with the teriyaki chicken and broccoli.

• 10

  Garnish with sesame seeds and serve immediately.