NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 tbsp avocado oil

2 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic clove

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 and sliced bell peppers with half of the avocado oil and a pinch of sea salt 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, season the chicken breast with the remaining sea salt and black pepper.

• 5

  Heat the remaining avocado oil in a medium skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 6

  In a small glass bowl, whisk together the coconut aminos, honey, minced ginger, and minced garlic.

• 7

  Lower the skillet heat to medium and pour the sauce over the chicken, simmering for 2-3 minutes until the glaze is thick and glossy.

• 8

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