NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

2 tbsp Coconut aminos

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

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

• 2

  Place the broccoli florets and sliced red bell pepper on the baking sheet, drizzle with olive oil, and season with half of the salt and pepper.

• 3

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

• 4

  While the vegetables roast, whisk together the coconut aminos, honey, grated ginger, and minced garlic in a small bowl to create the teriyaki base.

• 5

  Cut the chicken breast into bite-sized pieces, season with the remaining salt and pepper, and sear in a hot non-stick skillet until golden and cooked through.

• 6

  Reduce the skillet heat to medium-low and pour in the teriyaki sauce, stirring constantly for 1-2 minutes until the sauce thickens into a glossy glaze that coats the chicken.

• 7

  Remove the roasted vegetables from the oven and toss them directly into the skillet with the glazed chicken.

• 8

  Plate the meal immediately and garnish with sesame seeds and thinly sliced green onions for a fresh finish.