NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups broccoli florets

1 cup sliced carrots

1 tbsp honey

1 tbsp coconut aminos

1 tsp olive oil

1 tsp minced garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets and sliced carrots on the baking sheet, drizzle with olive oil, and sprinkle with sea salt and black pepper.

• 3

  Toss the vegetables to coat evenly and roast for 18-20 minutes until the edges are tender and slightly caramelized.

• 4

  While the vegetables are roasting, season the chicken breast with a pinch of salt and sear in a non-stick skillet over medium-high heat for 5-6 minutes per side until golden brown.

• 5

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

• 6

  Reduce the skillet heat to low, pour the honey mixture over the chicken, and simmer for 2-3 minutes until the sauce becomes a thick, glossy glaze that coats the meat.

• 7

  Slice the chicken and serve immediately alongside the roasted vegetables for a high-volume, nutrient-dense meal.