TERIYAKI CHICKEN BOWL

¾ pound chicken breast, cut into 1-½ -inch pieces

Kosher salt to taste

1 teaspoon avocado oil

¼ cup prepared teriyaki sauce

1 small red bell pepper, sliced

1 cup frozen broccoli

Protein+ Jasmine Rice

TO SERVE

1 green onion, thinly sliced

1 teaspoon sesame seeds

Season the chicken pieces lightly with a pinch of salt.

Put the oil into a skillet and place over medium heat. Once the oil is hot and shimmers across the pan, add the chicken and cook on the first side for about 4 to 5 minutes, until golden and releases from the pan. Flip and cook for an additional 3 to 4 minutes. Remove and reserve.

Stir the bell pepper into the pan and sauté for about 2 to 3 minutes. Add the chicken back to the pan with any accumulated juices and the teriyaki sauce. Lower heat slightly and stir to coat. Add the broccoli and continue to stir so that the broccoli is heated through and the chicken is fully cooked.

Heat rice according to package instructions. Divide the rice evenly between two serving bowls if using a 8.8oz pouch or 1 x 4.4oz cup per bowl.

Top each bowl with chicken mixture and sprinkle each with green onion and sesame seeds.

For an extra punch of flavor, sauté a teaspoon each of chopped garlic and chopped ginger with the bell pepper.