NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup sugar snap peas

0.5 tbsp avocado oil

1 tbsp tamari

1 tsp raw honey

1 tsp toasted sesame oil

1 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 and line a large baking sheet with parchment paper.

• 2

  Toss the broccoli florets, sliced red bell pepper, and sugar snap peas with half of the avocado oil, sea salt, and black pepper directly on the baking sheet.

• 3

  Roast the vegetables for 15-18 minutes until they are tender and show slight charred edges.

• 4

  While the vegetables roast, whisk together the tamari, raw honey, toasted sesame oil, minced fresh ginger, and minced garlic in a small bowl.

• 5

  Pat the chicken breast dry with a paper towel and season lightly with a pinch of salt.

• 6

  Heat the remaining avocado oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until a golden-brown crust forms.

• 7

  Reduce the heat to medium and pour the tamari mixture into the skillet, tossing the chicken continuously for 1-2 minutes until the sauce reduces into a thick, glossy glaze.

• 8

  Slice the chicken into strips and serve over the bed of roasted vegetables, garnishing with sesame seeds for a final crunch.