NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup broccoli florets

1 medium red bell pepper

2 tsp avocado oil

2 tbsp coconut aminos

1 tsp sesame oil

1 tsp honey

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Toss the broccoli florets and sliced bell peppers with 1 tsp of avocado oil, sea salt, and black pepper on the baking sheet.

• 3

  Roast the vegetables for 15-18 minutes until the broccoli edges are golden and the peppers are tender.

• 4

  While the vegetables roast, whisk together the coconut aminos, sesame oil, honey, minced ginger, and minced garlic in a small bowl.

• 5

  Season the chicken breast with the remaining salt and pepper, then sear in a pan with 1 tsp of avocado oil over medium-high heat for 5-6 minutes per side.

• 6

  Reduce the heat to low and pour the ginger sauce into the pan, spooning it over the chicken for 2 minutes until it thickens into a glossy glaze.

• 7

  Slice the chicken and serve it alongside the roasted vegetables, garnishing the entire plate with sesame seeds.