NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

1 cup broccoli florets

1 cup red bell pepper

1 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

0.5 tsp fresh ginger

1 clove garlic

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced red bell peppers with half of the avocado oil and a pinch of sea salt.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 15-18 minutes until tender and slightly charred.

• 4

  While the vegetables roast, pat the chicken breast dry with a paper towel and cut into bite-sized cubes.

• 5

  In a small bowl, toss the chicken cubes with arrowroot powder, sea salt, and black pepper until evenly coated.

• 6

  Heat the remaining avocado oil in a large skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden and crispy.

• 7

  In a small jar, whisk together the coconut aminos, honey, sesame oil, grated ginger, and minced garlic to create the glaze.

• 8

  Reduce the skillet heat to low, pour the sauce over the chicken, and toss for 1-2 minutes until the glaze thickens and coats the meat.

• 9

  Remove the roasted vegetables from the oven and serve them in a bowl topped with the crispy teriyaki chicken.