NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 tbsp olive oil

1 tbsp honey

1 tbsp tamari

2 cloves garlic

1 tsp arrowroot powder

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 for easy cleanup.

• 2

  Toss the broccoli florets and sliced red bell pepper with 0.5 tbsp olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15-18 minutes until they are tender and the edges are slightly caramelized.

• 4

  While the vegetables roast, dice the chicken breast into 1-inch pieces and toss them in a bowl with arrowroot powder until lightly coated.

• 5

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

• 6

  Add the chicken to the skillet and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through.

• 7

  In a small bowl, whisk together the honey, tamari, and minced garlic to create the glaze.

• 8

  Lower the skillet heat to medium, pour the sauce over the chicken, and stir for 1-2 minutes until the glaze is thick and sticky.

• 9

  Divide the roasted vegetables between plates, top with the honey-garlic chicken, and garnish with sesame seeds.