NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 cup Carrots

1 tbsp Avocado oil

1 tbsp Tamari

0.5 tbsp Maple syrup

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Toss the broccoli florets, sliced red bell pepper, and sliced carrots with half of the avocado oil, sea salt, and black pepper on the prepared baking sheet.

• 3

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

• 4

  While the vegetables roast, prepare the teriyaki glaze by whisking together the tamari, maple syrup, grated fresh ginger, and minced garlic in a small bowl.

• 5

  Season the chicken breast with the remaining sea salt and black pepper.

• 6

  Heat the remaining avocado oil in a medium skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 7

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

• 8

  Slice the chicken into strips and serve immediately over the roasted vegetables, garnished with sesame seeds and thinly sliced green onions.