NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

1 cup red bell pepper

1 tbsp tamari

1 tsp honey

1 tsp sesame oil

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced red bell pepper with olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15 to 20 minutes until the edges are golden and tender.

• 4

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

• 5

  Season the chicken breast with a small pinch of salt and sear in a hot non-stick skillet over medium-high heat for 6 to 7 minutes per side.

• 6

  Reduce the heat to low and pour the teriyaki glaze into the skillet, tossing the chicken continuously for 2 minutes until the sauce becomes thick and glossy.

• 7

  Slice the glazed chicken and serve immediately alongside the roasted vegetables.