NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp arrowroot powder

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp avocado oil

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 tsp garlic

1 tsp sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked brown rice

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced red bell peppers with avocado oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the vegetables for 15 to 20 minutes until the edges are slightly charred and tender.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, minced ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 5

  Cut the chicken breast into bite-sized pieces and toss them in a bowl with the arrowroot powder until lightly coated.

• 6

  Heat the sesame oil in a non-stick skillet over medium-high heat. Add the chicken and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 7

  Reduce the heat to low and pour the teriyaki sauce over the chicken. Stir constantly for 1-2 minutes until the sauce thickens and coats the chicken in a glossy glaze.

• 8

  Serve the crispy glazed chicken over the cooked brown rice with the roasted vegetables on the side.