NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Avocado oil

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Sugar snap peas

1.5 tbsp Coconut aminos

1 tsp Honey

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 (200°C) and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets, sliced red bell pepper, and sugar snap peas on the sheet, tossing them with half of the avocado oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 15 to 18 minutes until they are tender-crisp and slightly charred at the edges.

• 4

  While the vegetables roast, season the chicken breast with the remaining sea salt and black pepper.

• 5

  Heat the remaining avocado oil in a medium skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden and cooked through.

• 6

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

• 7

  Lower the skillet heat to medium and pour the sauce over the chicken, simmering for 2 minutes until the glaze is thickened and glossy.

• 8

  Slice the chicken and serve it over the roasted vegetable medley, garnishing with sesame seeds for a final touch of texture.