NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup carrots

0.5 cup bell peppers

1 tbsp avocado oil

1 tbsp coconut aminos

1 tsp honey

0.5 tsp ground ginger

0.5 tsp garlic 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

  Toss the broccoli florets, sliced carrots, and bell peppers with half of the avocado oil, sea salt, and black pepper on the prepared baking sheet.

• 3

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

• 4

  While the vegetables roast, season the chicken breast with a pinch of salt and pepper.

• 5

  Heat the remaining avocado oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through.

• 6

  In a small bowl, whisk together the coconut aminos, honey, ground ginger, and garlic powder to create the teriyaki glaze.

• 7

  Reduce the skillet heat to low, pour the glaze over the chicken, and let it simmer for 2 minutes until it thickens into a sticky coating.

• 8

  Slice the chicken and serve it over the roasted vegetables, garnishing with sesame seeds for added texture.