NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

0.75 tbsp avocado oil

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

0.25 tsp garlic powder

0.25 tsp ginger powder

0.5 tsp sea salt

0.5 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced red bell pepper with the avocado oil and half of the 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 charred edges.

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, toasted sesame oil, garlic powder, and ginger powder in a small bowl to create the teriyaki sauce.

• 5

  Season the chicken breast with the remaining sea salt and black pepper.

• 6

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through.

• 7

  Lower the heat and pour the teriyaki sauce into the skillet, tossing the chicken continuously for 1-2 minutes until the glaze is thick and glossy.

• 8

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