NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 tbsp avocado oil

1 tbsp coconut aminos

1 tsp honey

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

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

• 3

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

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Slice the chicken and serve it over the roasted vegetables, drizzling any remaining pan sauce on top and garnishing with sesame seeds.