NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 tbsp olive oil

1 tbsp coconut aminos

1 tsp honey

1 tsp toasted sesame oil

0.5 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 for easy cleanup.

• 2

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

• 3

  Roast the vegetables for 15-20 minutes until they are tender and show slight caramelized charring on the edges.

• 4

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

• 5

  Season the chicken breast with a pinch of salt and sear in a hot non-stick skillet for 5-6 minutes per side until golden brown and cooked through.

• 6

  Reduce the skillet heat to low and pour in the teriyaki glaze, tossing the chicken continuously for 1-2 minutes until the sauce thickens and coats the meat.

• 7

  Slice the chicken and serve it over the roasted vegetables, garnishing with sesame seeds for a final touch of texture.