NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 cup zucchini

1 tbsp extra virgin olive oil

1 tbsp tamari

1 tsp maple syrup

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 large baking sheet with parchment paper.

• 2

  Toss the broccoli florets, sliced bell pepper, and zucchini with olive oil, sea salt, and black pepper on the prepared baking sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.

• 4

  While the vegetables roast, season the chicken breast with a small pinch of salt and pepper.

• 5

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

• 6

  In a small bowl, whisk together the tamari, maple syrup, sesame oil, grated ginger, and minced garlic.

• 7

  Reduce the skillet heat to low and pour the sauce over the chicken, tossing frequently for 1-2 minutes until the glaze is thick and glossy.

• 8

  Slice the chicken and serve it over the roasted vegetable medley, garnishing with sesame seeds for added texture.