NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

0.5 cup carrots

0.5 tbsp olive oil

2 tbsp coconut aminos

1 tsp honey

0.5 tsp toasted sesame oil

0.5 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 baking sheet with parchment paper.

• 2

  Toss the broccoli florets and sliced carrots with olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

• 4

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

• 5

  Season the chicken breast with the remaining salt and pepper. Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 6

  Reduce the skillet heat to low and pour the teriyaki sauce over the chicken, simmering for 1-2 minutes until the sauce thickens into a glossy glaze.

• 7

  Slice the chicken and serve it over the roasted vegetables, drizzling any remaining sauce from the pan over the top.

• 8

  Garnish with sesame seeds before serving.