NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 tbsp avocado oil

1 tbsp tamari

1 tsp honey

1 tsp sesame oil

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced red bell peppers with half of the avocado oil, sea salt, and black pepper.

• 3

  Spread the vegetables in a single layer and roast for 15-20 minutes until the edges are caramelized and tender.

• 4

  While vegetables roast, whisk together the tamari, honey, sesame oil, grated fresh ginger, and minced garlic in a small bowl.

• 5

  Slice the chicken breast into bite-sized pieces and season lightly with salt.

• 6

  Heat the remaining avocado oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through.

• 7

  Reduce the heat to low, pour the tamari mixture over the chicken, and toss for 1-2 minutes until the sauce becomes a thick, glossy glaze.

• 8

  Plate the roasted vegetables and top with the glazed chicken, drizzling any remaining sauce from the pan over the top.