NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

0.5 cup sliced carrots

0.5 cup red bell pepper strips

1 tbsp avocado oil

2 tbsp coconut aminos

1 tsp raw honey

1 tsp grated 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.

• 2

  Toss the broccoli, carrots, and bell peppers on the baking sheet with half of the avocado oil, half of the sea salt, and half of the black pepper.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.

• 4

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

• 5

  Season the chicken breast with the remaining salt and pepper. Heat the remaining oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 6

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

• 7

  Slice the chicken and serve it over the roasted vegetables, drizzling any remaining glaze from the pan over the top.

• 8

  Garnish with sesame seeds before serving.