NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups asparagus

1 tbsp avocado oil

2 tbsp coconut aminos

1 tsp honey

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp sesame seeds

1 tbsp green onions

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tbsp of avocado oil, a pinch of sea salt, and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

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

• 5

  Season the chicken breast with the remaining sea salt and pepper. Heat the remaining 0.5 tbsp of avocado oil in a medium skillet over medium-high heat.

• 6

  Sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

• 7

  Reduce the skillet heat to low and pour in the teriyaki sauce. Simmer for 1-2 minutes, spooning the liquid over the chicken until it reduces into a thick, glossy glaze.

• 8

  Slice the chicken into strips and serve immediately over the roasted asparagus, garnishing with sesame seeds and thinly sliced green onions.