NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

0.5 cup sweet potato cubes

0.5 cup red bell pepper

1 tbsp raw honey

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp extra virgin olive oil

1 tsp minced garlic

0.5 tsp grated ginger

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the broccoli florets, sweet potato cubes, and sliced red bell pepper with the extra virgin olive oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the sweet potatoes are tender and the broccoli edges are slightly charred.

• 4

  While the vegetables roast, season the chicken breast with a pinch of salt and pepper, then sear in a non-stick skillet over medium-high heat with the toasted sesame oil.

• 5

  Cook the chicken for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.

• 6

  In a small glass bowl, whisk together the honey, tamari, minced garlic, and grated ginger.

• 7

  Reduce the skillet heat to low, pour the honey-garlic mixture over the chicken, and simmer for 1-2 minutes until the sauce reduces into a thick, glossy glaze.

• 8

  Slice the chicken and serve immediately alongside the roasted vegetable medley.