NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 medium red bell pepper

0.5 cup carrots

1 tbsp avocado oil

2 tbsp coconut aminos

1 tsp fresh ginger

1 clove garlic

1 tsp arrowroot powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Chop the broccoli, bell pepper, and carrots into bite-sized pieces and toss them on the baking sheet with half of the avocado oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 18-20 minutes until the edges are slightly charred and tender.

• 4

  While the vegetables roast, whisk together the coconut aminos, minced ginger, minced garlic, and arrowroot powder in a small bowl to create the teriyaki glaze.

• 5

  Cut the chicken breast into 1-inch cubes and season lightly with a pinch of salt.

• 6

  Heat the remaining avocado oil in a large skillet over medium-high heat. Add the chicken and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 7

  Reduce the heat to low and pour the teriyaki glaze into the skillet with the chicken. Stir constantly for about 1 minute until the sauce thickens into a glossy coating.

• 8

  Remove the roasted vegetables from the oven and divide them onto plates. Top with the glazed chicken and garnish with sesame seeds.