NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.75 tbsp olive oil

1 cup broccoli florets

1 cup red bell pepper

2 tbsp coconut aminos

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 baking sheet with parchment paper.

• 2

  Toss the broccoli florets and sliced bell peppers with 0.25 tablespoons of olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15 to 18 minutes until the edges are golden and tender.

• 4

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

• 5

  Heat the remaining 0.5 tablespoons of olive oil in a medium skillet over medium-high heat.

• 6

  Sear the chicken for 5 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  In a small bowl, whisk together the coconut aminos, minced garlic, and grated ginger.

• 8

  Reduce the skillet heat to low, pour the sauce over the chicken, and simmer for 2 minutes until the glaze is thick and glossy.

• 9

  Slice the chicken and serve alongside the roasted vegetables, garnishing with sesame seeds.