NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup broccoli florets

1 medium red bell pepper

1 tbsp olive oil

2 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch cubes and chop the broccoli and red bell pepper into bite-sized pieces.

• 3

  In a small mixing bowl, whisk together the coconut aminos, honey, minced fresh ginger, and minced garlic to create the teriyaki glaze.

• 4

  Place the chicken cubes, broccoli, and peppers onto the prepared baking sheet.

• 5

  Drizzle with olive oil and season with sea salt and black pepper, then toss thoroughly to coat.

• 6

  Spread the mixture into a single layer, ensuring the chicken and vegetables aren't crowded so they roast rather than steam.

• 7

  Roast in the oven for 18 to 20 minutes, tossing halfway through, until the chicken is cooked through and the vegetables have slightly charred edges.

• 8

  Remove from the oven and immediately drizzle the teriyaki glaze over the hot chicken and vegetables, tossing to coat evenly.

• 9

  Garnish with sesame seeds and serve warm.