NUTRITION

SERVINGS

INGREDIENTS

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp olive oil

0.13 tsp sea salt

0.13 tsp black pepper

5.5 oz chicken breast

2 tbsp coconut aminos

1 tsp honey

0.5 tsp sesame oil

0.5 tsp fresh ginger

1 clove garlic

0.25 cup cooked brown rice

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 15-18 minutes until the edges are slightly charred and tender.

• 4

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

• 5

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes until golden brown and cooked through.

• 6

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

• 7

  Pour the sauce mixture over the chicken in the skillet, simmering for 1-2 minutes until the glaze thickens and coats the meat.

• 8

  Serve the glazed chicken over warm brown rice with the roasted vegetables on the side.

• 9

  Garnish the entire dish with sesame seeds for a final touch of texture.