NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup zucchini

2 tbsp coconut aminos

1 tsp ginger

1 clove garlic

0.5 tsp sesame oil

1 tsp sesame seeds

0.5 tsp sea salt

0.5 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the broccoli florets, sliced bell pepper, and chopped zucchini with half of the olive oil and a pinch of salt and pepper.

• 3

  Spread the vegetables in a single layer and roast for 15-20 minutes until tender and slightly caramelized.

• 4

  While vegetables roast, season the chicken breast with the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 6

  In a small bowl, whisk together the coconut aminos, minced ginger, minced garlic, and sesame oil.

• 7

  Pour the sauce into the skillet with the chicken during the final 2 minutes of cooking, allowing it to bubble and thicken into a glossy glaze.

• 8

  Slice the chicken and serve it over the roasted vegetables, drizzling any remaining glaze from the pan and garnishing with sesame seeds.