NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Olive oil

1 tbsp Coconut aminos

1 tsp Fresh ginger

1 clove Garlic

1 tsp Sesame seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  On a large baking sheet, toss the broccoli florets and sliced red bell pepper with half of the olive oil, sea salt, and black pepper.

• 3

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

• 4

  While the vegetables roast, season the chicken breast with the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 6

  In a small bowl, whisk together the coconut aminos, minced fresh ginger, and minced garlic.

• 7

  Lower the skillet heat to medium, pour the sauce over the chicken, and simmer for 2 minutes until the liquid thickens into a glossy glaze.

• 8

  Plate the chicken alongside the roasted vegetables and garnish the entire dish with sesame seeds.