NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

1 cup Red bell pepper

1 tbsp Extra virgin olive oil

2 tbsp Coconut aminos

1 tsp Raw honey

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  Season the chicken breast with the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 6

  In a small bowl, whisk together the coconut aminos, raw honey, grated ginger, and minced garlic.

• 7

  Reduce the skillet heat to low, pour the sauce over the chicken, and simmer for 2-3 minutes until the glaze is thick and glossy.

• 8

  Slice the chicken and serve it over the roasted vegetables, drizzling any remaining pan sauce over the top.

• 9

  Garnish with sesame seeds before serving.