NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp avocado oil

1 tbsp coconut aminos

1 tsp toasted sesame oil

1 tsp raw honey

0.5 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

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 peppers with avocado oil, sea salt, and black pepper directly on the baking sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.

• 4

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

• 5

  Season the chicken breast with a pinch of salt and sear in a non-stick skillet over medium-high heat for 5-6 minutes per side until golden and cooked through.

• 6

  Reduce the skillet heat to low and pour the teriyaki glaze over the chicken, basting frequently for 2 minutes until the sauce thickens into a glossy coating.

• 7

  Slice the chicken into strips and serve over the warm brown rice alongside the roasted vegetables, finishing with a sprinkle of sesame seeds.