NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 tbsp Low-Sodium Soy Sauce

1 tsp Honey

1 clove Garlic

1 tsp Fresh Ginger

2 tsp Olive Oil

1 tsp Toasted Sesame Seeds

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and one teaspoon of olive oil to form the teriyaki marinade.

• 3

  Place the chicken breast in a shallow dish and pour half of the marinade over it, letting it marinate for at least 15 minutes while you prepare the asparagus.

• 4

  Trim the woody ends off the asparagus and toss them with the remaining teaspoon of olive oil and a pinch of salt and pepper.

• 5

  Arrange the asparagus on a baking sheet lined with parchment paper and roast in the oven for about 10-12 minutes until tender.

• 6

  Meanwhile, heat a non-stick skillet over medium-high heat. Sear the chicken breast on both sides until golden, about 3-4 minutes per side. Lower the heat and pour the remaining marinade over the chicken, allowing it to simmer and thicken until the chicken is cooked through, about another 5-6 minutes.

• 7

  Plate the chicken and arrange the roasted asparagus alongside. Drizzle any extra pan sauce over the chicken.

• 8

  Garnish with toasted sesame seeds and serve immediately.