NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 tbsp olive oil

2 tbsp coconut aminos

1 tsp sesame oil

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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 peppers with olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15 to 18 minutes until they are tender and the edges are slightly charred.

• 4

  While the vegetables roast, season the chicken breast with a pinch of salt and sear in a hot skillet with sesame oil over medium-high heat until golden and cooked through.

• 5

  Lower the heat to medium and add the coconut aminos, minced ginger, and minced garlic to the skillet.

• 6

  Simmer the sauce for 2 to 3 minutes, tossing the chicken continuously until the glaze is thick and glossy.

• 7

  Slice the chicken into strips and serve immediately over the roasted vegetables, drizzling any extra sauce from the pan over the top.