NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

2 tsp olive oil

1 tbsp coconut aminos

1 tsp honey

1 tsp fresh ginger

1 clove garlic

1 tsp toasted sesame oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Place the broccoli florets and sliced red bell peppers on the baking sheet and toss with 1 teaspoon of olive oil, sea salt, and black pepper.

• 3

  Roast the vegetables for 15-18 minutes until they are tender and show slight charred edges.

• 4

  While the vegetables roast, cut the chicken breast into 1-inch cubes and season lightly with a pinch of salt.

• 5

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 6

  Add the chicken cubes to the skillet and cook for 5-7 minutes, stirring occasionally, until they are golden brown and cooked through.

• 7

  In a small bowl, whisk together the coconut aminos, honey, grated fresh ginger, minced garlic, and toasted sesame oil.

• 8

  Reduce the skillet heat to medium and pour the sauce mixture over the chicken.

• 9

  Simmer for 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken in a glossy glaze.

• 10

  Plate the roasted vegetables and top with the glazed chicken, finishing with a sprinkle of sesame seeds.