NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 tbsp avocado oil

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 tsp sesame seeds

0.25 tsp sea salt

0.25 tsp black pepper

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 pepper with half of the avocado oil, sea salt, and black pepper on the baking sheet.

• 3

  Roast the vegetables for 15-18 minutes until they are tender and slightly charred at the edges.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, toasted sesame oil, minced ginger, and minced garlic in a small bowl.

• 5

  Season the chicken breast with a pinch of salt and sear in a hot skillet with the remaining avocado oil for 5-6 minutes per side until golden brown and cooked through.

• 6

  Lower the heat to medium-low, pour the teriyaki sauce mixture over the chicken, and simmer for 2-3 minutes until the glaze is thick and glossy.

• 7

  Slice the chicken into strips and serve immediately over the roasted vegetables, garnishing with sesame seeds.