NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup broccoli florets

0.5 cup carrots

0.5 cup red bell pepper

2 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

1 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 and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets, sliced carrots, and sliced bell peppers on the baking sheet, tossing them with 0.5 tablespoons of olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show light golden-brown edges.

• 4

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

• 5

  Season the chicken breast lightly with a pinch of salt and pepper.

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a non-stick skillet over medium-high heat.

• 7

  Sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden.

• 8

  Lower the heat to medium-low and pour the teriyaki glaze into the skillet, tossing the chicken constantly for 1-2 minutes until the sauce reduces into a thick, glossy coating.

• 9

  Slice the chicken into strips and serve immediately over the roasted vegetables, finishing with a sprinkle of sesame seeds.