NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 tsp garlic

1 tsp sesame oil

1 tsp avocado oil

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, sliced bell peppers, and snap peas on the baking sheet with avocado oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 15 to 18 minutes until they are tender and the edges are slightly caramelized.

• 4

  While the vegetables roast, season the chicken breast with a pinch of salt and sear in a skillet with sesame oil over medium-high heat for 6 minutes per side.

• 5

  In a small bowl, whisk together the coconut aminos, honey, grated ginger, and minced garlic to create the teriyaki base.

• 6

  Lower the skillet heat, pour the sauce over the chicken, and simmer for 2 minutes until the glaze is thick and glossy.

• 7

  Slice the chicken into strips and serve over the roasted vegetable medley, garnished with a sprinkle of sesame seeds.