"Teriyaki" Chicken + Veggies

Thursday night clean dinner time! Teriyaki Chicken, Veggies, Rice, and Miso Soup is one of mine and Mason’s favorite comfort foods, with a side of yum yum of course!

Here’s a clean version I whipped up tonight: Mason Approved!

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“Teriyaki” Chicken + Veggies

Thursday Night Dinner


  • 2 boneless skinless chicken breasts sliced

  • 1 medium to large sized carrot cut into matchsticks

  • 1 medium sized zucchini cut into matchsticks

  • 1/2 of a white onion sliced

  • 1 clove of garlic minced

  • 1 tablespoon of avocado oil

  • 1 tablespoon of ghee

  • Dash of Salt and Pepper

  • Dash of Mustard Powder

  • 1 tablespoon of coconut aminos


  • Prep your veggies! Once cleaned, cut, and prepped, heat large skillet on medium-high heat with avocado oil

  • Add minted garlic and toast until tender

  • Add in carrots, zucchini, and onion and cook until veggies are tender to your liking

  • Remove veggies from skillet and set aside in bowl

  • Add ghee to skillet

  • Season chicken slices with salt, pepper, and mustard powder, and add to skillet until cooked through, about 7 minutes

  • Once chicken is cooked through, add the veggies back into the skillet

  • Then, add in coconut aminos to the skillet

  • Stir it all up real good and enjoy.