NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup bell peppers

1 cup broccoli florets

1 tbsp tamari

1 tbsp lemon juice

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the sliced bell peppers and broccoli florets with 0.5 tablespoons of olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer and roast for 18-20 minutes until the edges are slightly caramelized.

• 4

  While veggies roast, season the chicken breast with the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.5 tablespoons of olive oil in a large skillet over medium-high heat.

• 6

  Sear the chicken for 5-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  In a small jar, whisk together the tamari, lemon juice, honey, minced ginger, and garlic.

• 8

  Reduce the skillet heat to low, pour the sauce over the chicken, and simmer for 2 minutes until the glaze is thick and glossy.

• 9

  Plate the chicken over the warm brown rice and serve alongside the roasted vegetables.