NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper

0.5 cup snap peas

1 tbsp avocado oil

1 tbsp coconut aminos

1 tsp sesame oil

1 tsp honey

1 tsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Chop the broccoli into bite-sized florets and slice the red bell pepper into thin strips.

• 3

  Place the broccoli, peppers, and snap peas on the baking sheet. Drizzle with avocado oil and sprinkle with sea salt and black pepper. Toss to coat evenly.

• 4

  Roast the vegetables in the oven for 15-18 minutes until the edges are slightly charred and tender.

• 5

  While the vegetables roast, prepare the teriyaki glaze by whisking together the coconut aminos, honey, sesame oil, garlic powder, ground ginger, and arrowroot powder in a small bowl.

• 6

  Slice the chicken breast into 1-inch cubes. Heat a non-stick skillet over medium-high heat and lightly spray with oil if needed.

• 7

  Add the chicken to the skillet and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.

• 8

  Reduce the heat to low and pour the teriyaki glaze over the chicken. Stir constantly for 1-2 minutes until the sauce thickens and coats the chicken pieces beautifully.

• 9

  Plate the roasted vegetables and top with the crispy teriyaki chicken. Garnish with sesame seeds before serving.