NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.33 cup Cooked jasmine rice

0.5 cup Zucchini

0.5 cup Mushrooms

0.25 cup Onion

0.5 tbsp Avocado oil

1 tbsp Coconut aminos

1 tsp Sesame oil

1 tsp Garlic

1 tsp Ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Heat the avocado oil in a large cast-iron skillet or wok over medium-high heat until it begins to shimmer.

• 2

  Add the cubed chicken breast to the hot pan, seasoning with sea salt and black pepper, and sear until golden brown and cooked through.

• 3

  Remove the chicken from the pan and set aside, then add the zucchini, mushrooms, and onions to the same skillet.

• 4

  Sauté the vegetables for 3 to 4 minutes until they are tender-crisp with slightly charred edges.

• 5

  Stir in the minced garlic and grated ginger, cooking for about 30 seconds until the aromatics become fragrant.

• 6

  Return the cooked chicken to the pan and drizzle with coconut aminos and toasted sesame oil, tossing everything to coat evenly.

• 7

  Divide the warm jasmine rice into a bowl and top with the hibachi chicken and vegetable mixture.

• 8

  Garnish with sesame seeds before serving immediately.