NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup red bell pepper slices

1 tbsp avocado oil

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

0.5 tsp grated 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 for easy cleanup.

• 2

  Toss the broccoli florets and red bell pepper slices with 0.5 tbsp of avocado oil and the sea salt on the prepared baking sheet.

• 3

  Roast the vegetables for 15 to 18 minutes until they are tender and show slight charred edges.

• 4

  While vegetables roast, season the chicken breast with garlic powder and black pepper.

• 5

  Heat the remaining 0.5 tbsp of avocado oil in a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 6

  In a small glass jar, whisk together the coconut aminos, honey, grated ginger, and toasted sesame oil.

• 7

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

• 8

  Slice the chicken into strips and serve immediately over the roasted vegetables, garnished with a sprinkle of sesame seeds.