This easy-to-make dish is ideal for busy weekday nights. Sugar snap or snow peas are great alternatives to asparagus. If you avoid gluten, you can use liquid aminos in place of the soy sauce.
PREP TIME: 5 minutes
TOTAL TIME: 13 minutes
1 Tbsp reduced sodium soy sauce
2 tsp honey
2 Tbsp sesame oil
1 bunch asparagus, ends trimmed and stalks cut into 1-inch pieces
1 c broccoli florets
1 clove garlic, minced
10 oz (about 2½ cups) sliced cooked chicken breast
4 c cooked brown rice
1 Tbsp sesame seeds
1. COMBINE the soy sauce and honey in a small bowl. Set aside.
2. HEAT the oil in a large skillet or wok over medium-high heat.
3. ADD the asparagus, broccoli, and garlic. Cook for 4 minutes, stirring frequently. Toss in the chicken and soy sauce mixture and heat thoroughly, 1 to 2 minutes.
4. DIVIDE the rice among 4 bowls, top with the chicken mixture, and sprinkle with the sesame seeds.
NUTRITION (per serving) 418 calories, 34 g protein, 43 g carbs, 6 g fiber, 5 g sugar, 12 g fat, 2 g saturated fat, 213 mg sodium
TOTAL NUTRITION FOR THE DAY: 1,458 calories, 97 g protein, 124 g carbs, 27 g fiber, 45 g sugar, 69 g fat, 14 g sat fat, 1,970 mg sodium
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