Clean Eating Teriyaki Chicken + Veggie Skillet is EVERYTHING!

Makes 5 servings
Ingredients: 

• 2 lbs. chicken breast, chopped into bite sized pieces
  
• 2 Tbsp avocado oil, or olive oil, divided
  
• 1 large head of broccoli, chopped into bite sized florets
  
• 2 fresh garlic cloves, minced
  
• 6 medium organic carrots, cut into bite sized pieces
  
• 1 Tbsp sesame seeds for garnish

For the homemade Teriyaki sauce:

• 2 Tbsp fresh ginger, grated
• 1/3 cup coconut aminos, or Braggs liquid aminos, or low sodium soy sauce
• 1 fresh garlic clove, minced
• 1 Tbsp gluten free flour, or potato flour
• 2 Tbsp raw honey

Instructions:

1. In a small glass bowl whisk all the teriyaki sauce ingredients.
2. Heat 1 Tbsp oil in a large skillet, over medium high heat.
3. Add the chicken and cook stirring until cooked through and golden brown, about 6-7 minutes. Set aside.
4. In the same pan add in the remaining oil and veggies.
5. Cook stirring occasionally until crisp tender, about 8 minutes.
6. Add the garlic and cook further for another minute.
7. Return the chicken to the pan and add in the teriyaki sauce.
8. Cook for and additional 1-2 minutes until everything is heated through and the sauce thickens a bit.
9. Sprinkle with sesame seeds and enjoy!

Thank you Rachel w/ clean food crush