NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup broccoli florets

1 cup red bell pepper

1 tbsp avocado oil

1 tbsp tamari

1 tsp honey

1 tsp sesame oil

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 and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets and sliced red bell pepper with half of the avocado oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15 to 20 minutes until they are tender and slightly charred at the edges.

• 4

  While vegetables roast, whisk together the tamari, honey, sesame oil, minced ginger, and minced garlic in a small bowl to create the teriyaki glaze.

• 5

  Season the chicken breast with a pinch of salt and sear in a pan with the remaining avocado oil over medium-high heat for 6-7 minutes per side until fully cooked.

• 6

  Lower the heat and pour the teriyaki glaze into the pan, tossing the chicken until the sauce thickens into a glossy coating.

• 7

  Slice the chicken and serve it over the roasted vegetables, garnishing with sesame seeds for a final touch.