NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

0.5 cup sliced carrots

2 tbsp coconut aminos

1 tsp honey

1 tsp sesame oil

1 tsp avocado oil

0.5 tsp grated ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp sesame seeds

1 tbsp sliced green onions

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced carrots with avocado oil, sea salt, and black pepper on the baking sheet.

• 3

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

• 4

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

• 5

  Heat a large non-stick skillet over medium-high heat and add the cubed chicken breast, searing until golden brown and cooked through.

• 6

  Reduce the heat to low, pour the teriyaki sauce over the chicken, and simmer for 2 minutes until the sauce thickens and coats the chicken.

• 7

  Plate the roasted vegetables and top with the glazed chicken, garnishing with sesame seeds and green onions.