Name: Chicken Teriyaki Stacker
Ingredients: 1 tablespoon olive oil; 2 boneless, skinless chicken breasts; 1/2 teaspoon sea salt; 1/4 teaspoon ground black pepper; 1 tablespoon olive oil; 1 head broccoli, broken into florets; 1 clove garlic, minced; 1/3 cup low sodium soy sauce; 2 tablespoon raw honey; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 1 teaspoon apple cider vinegar; 1/3 cup water; 1 tablespoon arrowroot starch; 1 cup brown rice; 2 cups low sodium chicken broth; TOPPINGS:; 2 stalks green onions, sliced; 1 teaspoon sesame seeds

Chicken

Heat olive oil in large, oven-safe skillet over high heat. Season chicken with sea salt and ground black pepper.

Place chicken into skillet and cook until golden-brown on both sides and cooked through, about 4-6 minutes per side. Slice the chicken into bite-size cubes and set aside. Set aside.

Broccoli

Heat a skillet over medium-high heat and add the olive oil.

Once hot, add the broccoli and cook, stirring frequently until the broccoli is almost tender and bright green.

Add the garlic and cook for an additional minute, until fragrant.

Teriyaki Sauce

In a medium saucepan, combine soy sauce, honey, garlic, ginger and vinegar over medium-high heat, stirring frequently.

Dissolve arrowroot in water in a separate mixing bowl and then add to the saucepan. Cook for 6-8 minutes, stirring frequently, until thickened.

Add the chicken to the sauce and stir to combine.

Rice

Add rice and broth to a sauce pan and bring to a boil. Cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes. Then set aside to cool.

To prepare the stacker, add a layer of the steamed brown rice at the bottom of a mason jar, then the sautéed broccoli, followed by the chicken in teriyaki sauce, followed by sliced green onions and sesame seeds.

A healthy, balanced meal can fit in just a single jar!