NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

1 cup broccoli florets

1 cup red bell pepper

1 tsp olive oil

2 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

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 baking sheet with parchment paper.

• 2

  Toss the broccoli florets and sliced red bell pepper with olive oil, half of the sea salt, and half of the black pepper.

• 3

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

• 4

  Season the chicken breast with the remaining salt and pepper.

• 5

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

• 6

  While the chicken cooks, whisk together the coconut aminos, honey, grated ginger, and minced garlic in a small bowl.

• 7

  Reduce the skillet heat to medium-low and pour the sauce over the chicken, simmering for 2 minutes until the liquid thickens into a glossy glaze.

• 8

  Slice the chicken into strips and serve over the warm brown rice alongside the roasted vegetables.

• 9

  Garnish the entire dish with sesame seeds before serving.