Name: Teriyaki Chicken with Creamy Mayo Drizzle
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 1 tbsp avocado oil; 2 tbsp teriyaki sauce; 1 tbsp avocado oil mayo; 1 cup raw broccoli florets; 0.5 cup raw sliced carrots; 1 tsp sesame seeds; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp water

Nutrition

Per serving

575 calories

Protein: 49g; 35% of calories
Carbs: 22g; 15% of calories
Fat: 32g; 50% of calories

Instructions

Prep 10 min · Cook 15 min

Slice the raw chicken breast into 1-inch bite-sized pieces and season evenly with the sea salt and black pepper.
Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.
Add the chicken pieces to the skillet and sear for 6 to 8 minutes, turning occasionally until golden brown and cooked through.
Toss in the raw broccoli florets and sliced carrots, sautéing for 4 to 5 minutes until the vegetables reach a crisp-tender texture.
Pour the teriyaki sauce over the chicken and vegetables, stirring constantly for 2 minutes until the sauce thickens into a glossy glaze.
In a small bowl, whisk together the avocado oil mayo and water until the consistency is smooth and pourable.
Transfer the glazed chicken and vegetables to a plate, finish with a drizzle of the creamy mayo, and garnish with sesame seeds.

Nutrition

Ingredients

Instructions

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