Name: Chicken Teriyaki Salad Bowl
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 1 tsp Olive oil; 1 tbsp Coconut aminos; 1 tsp Honey; 0.5 tsp Fresh ginger; 1 clove Garlic; 2 cup Romaine lettuce; 0.5 cup Cherry tomatoes; 0.5 cup Bell pepper; 2 tbsp Red onion; 1 tbsp Jalapenos; 0.25 whole Avocado; 1 tsp Sesame seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

494 calories

Protein: 53g; 42% of calories
Carbs: 28g; 22% of calories
Fat: 20g; 36% of calories

Instructions

Prep 15 min · Cook 12 min

Mince the garlic and grate the fresh ginger into a small bowl. Whisk in the coconut aminos and honey to create the teriyaki glaze.
Slice the chicken breast into bite-sized strips and season lightly with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-6 minutes until golden and cooked through.
Pour the teriyaki glaze into the skillet with the chicken. Toss constantly for 1-2 minutes until the sauce thickens and coats the chicken beautifully.
While the chicken finishes, chop the romaine lettuce, halve the cherry tomatoes, and thinly slice the bell pepper, red onion, and jalapenos.
Assemble the bowl by placing the romaine lettuce at the base, followed by the tomatoes, peppers, onions, and jalapenos.
Top the salad with the warm teriyaki chicken, sliced avocado, and a sprinkle of sesame seeds before serving.

Nutrition

Ingredients

Instructions

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