NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

2 tbsp Teriyaki Sauce

1 cup Broccoli

1/2 medium Red Bell Pepper

1 medium Carrot

2 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Ginger

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  In a small bowl, combine the teriyaki sauce, minced garlic, and grated ginger.

• 3

  Pat the chicken breast dry and coat it with the sauce mixture. Allow it to marinate for 10-15 minutes if time permits.

• 4

  Heat a non-stick skillet over medium-high heat and add 1 tsp olive oil. Sear the chicken for 2-3 minutes on each side until a crispy glaze forms.

• 5

  Meanwhile, chop the broccoli into florets, slice the red bell pepper, and cut the carrot into sticks. Toss the vegetables in the remaining 1 tsp of olive oil, a pinch of salt, and pepper.

• 6

  Spread the veggies evenly on a baking tray and roast in the preheated oven for 15 minutes, or until they are tender with slight charred edges.

• 7

  After searing, transfer the chicken to the baking tray with the vegetables and roast for an additional 5 minutes to ensure the chicken is cooked through.

• 8

  Plate the chicken alongside the roasted vegetables, and drizzle any remaining pan juices over top for extra flavor.