NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1 tsp arrowroot starch

0.5 tsp sea salt

0.5 tsp black pepper

1 cup broccoli florets

1 cup red bell pepper

0.5 tbsp extra virgin olive oil

1 tbsp honey

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp garlic

0.5 tsp ginger

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 and sliced red bell peppers on the baking sheet, drizzle with olive oil, and season with half of the sea salt and black pepper.

• 3

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

• 4

  While the vegetables roast, dice the chicken breast into 1-inch cubes and toss them in a bowl with the arrowroot starch and the remaining salt and pepper until evenly coated.

• 5

  In a small bowl, whisk together the honey, tamari, toasted sesame oil, minced garlic, and grated ginger to create the glaze.

• 6

  Heat a large non-stick skillet over medium-high heat and add the chicken pieces in a single layer, searing for 3-4 minutes per side until golden brown and cooked through.

• 7

  Turn the heat down to low, pour the honey-garlic sauce over the chicken, and toss for 1-2 minutes until the sauce bubbles and thickens into a glossy coating.

• 8

  Divide the roasted vegetables onto a plate, top with the glazed chicken, and garnish with sesame seeds before serving.